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Påverkan på halten vitamin C vid processning av fruktdrycker
Linnaeus University, Faculty of Health and Life Sciences, Department of Chemistry and Biomedical Sciences.
2017 (Swedish)Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
Place, publisher, year, edition, pages
2017. , 29 p.
Keyword [sv]
LC-MS, HPLC, havtorn, bär, vitamin C, askorbinsyra, dehydroaskorbinsyra, L-AA, DHAA, havtornssaft, havtornsshot, Bravo, Proviva, juice
National Category
Analytical Chemistry
Identifiers
URN: urn:nbn:se:lnu:diva-65824OAI: oai:DiVA.org:lnu-65824DiVA: diva2:1115135
External cooperation
Havtornsgården i Triberga
Subject / course
Chemistry
Educational program
Nutrition and Food Science Programme, 180 credits
Supervisors
Examiners
Available from: 2017-06-26 Created: 2017-06-26 Last updated: 2017-06-26Bibliographically approved

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Lipnicevic, Maja
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Total: 61 hits
CiteExportLink to record
Permanent link

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Cite
Citation style
  • apa
  • harvard1
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
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Output format
  • html
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