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Journals
Pomeranian Journal of Life Sciences
Volume 65 (2019): Issue 3 (September 2019)
Open Access
Fruit and vegetables – fresh or processed – which are a better source of vitamin C?
Izabela Gutowska
Izabela Gutowska
,
Patrycja Marszałek
Patrycja Marszałek
,
Irena Baranowska-Bosiacka
Irena Baranowska-Bosiacka
,
Agnieszka Łukomska
Agnieszka Łukomska
,
Marta Goschorska
Marta Goschorska
and
Katarzyna Janda
Katarzyna Janda
| Sep 24, 2019
Pomeranian Journal of Life Sciences
Volume 65 (2019): Issue 3 (September 2019)
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Published Online:
Sep 24, 2019
Page range:
5 - 9
DOI:
https://doi.org/10.21164/pomjlifesci.604
Keywords
vitamin C
,
vegetables
,
fruit
,
raw
,
processed
© 2020 Izabela Gutowska et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.
Izabela Gutowska
Pomeranian Medical University in Szczecin, Department of Medical Chemistry
Patrycja Marszałek
Pomeranian Medical University in Szczecin, Faculty of Medical Biotechnology and Laboratory Medicine
Irena Baranowska-Bosiacka
Pomeranian Medical University in Szczecin, Department of Biochemistry
Agnieszka Łukomska
Pomeranian Medical University in Szczecin, Department of Biochemistry
Marta Goschorska
Pomeranian Medical University in Szczecin, Department of Biochemistry
Katarzyna Janda
Pomeranian Medical University in Szczecin, Department of Human Nutrition and Metabolomic