The HPLC analysis of thiamin and riboflavin in potatoes
- 1 January 1984
- journal article
- research article
- Published by Elsevier in Food Chemistry
- Vol. 15 (1), 37-44
- https://doi.org/10.1016/0308-8146(84)90037-2
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
- Simultaneous Determination of Thiamin and Riboflavin in Selected Foods by High‐Performance Liquid ChromatographyJournal of Food Science, 1982
- A rapid method for selectively determining small amounts of niacin, riboflavin and thiamine in foodsFood Chemistry, 1981
- THIAMIN AND RIBOFLAVIN ANALYSIS BY HIGH PERFORMANCE LIQUID CHROMATOGRAPHYJournal of Food Science, 1980
- Determination of thiamin and riboflavin in meat and meat products by high-pressure liquid chromatographyJournal of Agricultural and Food Chemistry, 1980
- HIGH PERFORMANCE LIQUID CHROMATOGRAPHIC ANALYSIS OF B‐VITAMINS IN RICE AND RICE PRODUCTSJournal of Food Science, 1979
- Analysis of Water Soluble Vitamins by High Pressure Liquid ChromatographyJournal of Chromatographic Science, 1977