Pre-analytical and analytical procedures to avoid loss of vitamin C. Comment on: 'COVID-19: up to 82% critically ill patients had low vitamin C values'
- Resource Type
- article
- Source
- Nutrition Journal, Vol 21, Iss 1, Pp 1-2 (2022)
- Subject
Nutrition. Foods and food supply TX341-641 Nutritional diseases. Deficiency diseases RC620-627 - Language
- English
- ISSN
- 1475-2891
04099869