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Title: [Use of HPLC for identification and quantitative determination of ascorbic acid in kiwi fruit]. Author: Kvesitatdze GI, Kalandiia AG, Papunidze SG, Vanidze MR. Journal: Prikl Biokhim Mikrobiol; 2001; 37(2):243-6. PubMed ID: 11357433. Abstract: The content of ascorbic acid in kiwi fruits (Actinidia chinensis Planch) of various cultivars was determined by high-performance liquid chromatography (HPLC). The minimal content (mg/g) of ascorbic acid was found in fruits of the cultivar Gaivard: 5.44 in juice, 1.14 in the skin, and 4.20 in the pulp.[Abstract] [Full Text] [Related] [New Search]