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

被引：59

作者：

FELLMAN, JK

ARTZ, WE

TASSINARI, PD

COLE, CL

AUGUSTIN, J

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1982年 / 47卷 / 06期

关键词：

D O I：

10.1111/j.1365-2621.1982.tb12942.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

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页码：2048 / &

相关论文

共 4 条

[1] DETERMINATION OF THIAMIN AND RIBOFLAVIN IN MEAT AND MEAT-PRODUCTS BY HIGH-PRESSURE LIQUID-CHROMATOGRAPHY [J].

ANG, CYW ;

MOSELEY, FA .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1980, 28 (03) :483-486

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

KAMMAN, JF ;

LABUZA, TP ;

WARTHESEN, JJ .

JOURNAL OF FOOD SCIENCE, 1980, 45 (06) :1497-&

[3] FLUOROMETRIC REACTION-RATE METHOD FOR THE DETERMINATION OF THIAMINE [J].

RYAN, MA ;

INGLE, JD .

ANALYTICAL CHEMISTRY, 1980, 52 (13) :2177-2184

[4]

1980, OFFICIAL METHODS ANA