SIMULTANEOUS ANALYSIS OF THIAMIN AND RIBOFLAVIN IN FOODS BY HIGH-PERFORMANCE LIQUID-CHROMATOGRAPHY

被引：44

作者：

WIMALASIRI, P ^{[1
]}

WILLS, RBH ^{[1
]}

机构：

[1] UNIV NEW S WALES,SCH FOOD TECHNOL,POB 1,KENSINGTON,NSW 2033,AUSTRALIA

来源：

JOURNAL OF CHROMATOGRAPHY | 1985年 / 318卷 / 02期

关键词：

D O I：

10.1016/S0021-9673(01)90708-3

中图分类号：

O65 [分析化学];

学科分类号：

070302 ; 081704 ;

摘要：

引用

页码：412 / 416

页数：5

共 13 条

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FELLMAN, JK ;

ARTZ, WE ;

TASSINARI, PD ;

COLE, CL ;

AUGUSTIN, J .

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[4]

FELLMAN JK, 1982, J FOOD SCI, V47, P2067

[5] THIAMIN AND RIBOFLAVIN ANALYSIS BY HIGH-PERFORMANCE LIQUID-CHROMATOGRAPHY [J].

KAMMAN, JF ;

LABUZA, TP ;

WARTHESEN, JJ .

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[6]

KAMMAN JF, 1980, J FOOD SCI, V45, P1504

[7]

MAURO DJ, 1978, 6TH INT CER BREAD C

[8]

ROSENBERG HR, 1945, CHEM PHYSL VITAMINS, P103

[9] A RAPID METHOD FOR SELECTIVELY DETERMINING SMALL AMOUNTS OF NIACIN, RIBOFLAVIN AND THIAMINE IN FOODS [J].

SKURRAY, GR .

FOOD CHEMISTRY, 1981, 7 (02) :77-80

[10]

TABEKHIA MM, 1979, J FOOD SCI, V44, P263

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