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1. Changes in the balance between ascorbic and dehydroascorbic acid during freezing and thawing in strawberry fruit Kristyna Šimkova, Jerneja Jakopič, 2024 Ključne besede: Fragaria × ananassa, strawberry, ascorbic acid, dehydroascorbic acid, freezing, thawing |
2. Simultaneous analysis of ascorbic and dehydroascorbic acid in fruit juice using HILIC chromatography coupled with mass spectrometry Hassan Zia, Nadine Fischbach, Mikko Hofsommer, Ana Slatnar, 2023, izvirni znanstveni članek Ključne besede: HPLC–MS/MS, quality control, multifruit juice, fruit juices, ascorbic acid, dehydroascorbic acid, accuracy profile, validation |