Comparison of AOAC and high-performance liquid chromatographic methods for thiamin determination in foods
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference15 articles.
1. Determination of thiamin and riboflavin in meat and meat products by high-pressure liquid chromatography;Ang;J. Agric. Food Chem.,1980
2. Official Methods of Analysis;AOAC,1980
3. Simultaneous determination of thiamin and riboflavin in selected foods by high-performance liquid chromatography;Fellman;J. Food Sci.,1982
4. Simultaneous determination of thiamin and riboflavin in selected foods by high-performance liquid chromatography;Fellman;J. Food Sci.,1982
5. Thiamin and riboflavin analysis by high performance liquid chromatography;Kamman;J. Food Sci.,1980
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1. Rapid Method for the Determination of Thiamine and Pantothenic Acid in Infant Formula and Milk-Based Nutritional Products by Liquid Chromatography‒Tandem Mass Spectrometry;Journal of AOAC INTERNATIONAL;2020-03-12
2. Dispersive liquid–liquid microextraction coupled to liquid chromatography for thiamine determination in foods;Analytical and Bioanalytical Chemistry;2012-02-15
3. Analysis of vitamin B1 in dry-cured sausages by hydrophilic interaction liquid chromatography (HILIC) and diode array detection;Meat Science;2011-03
4. Thiamin;Vitamin Analysis for the Health and Food Sciences, Second Edition;2007-12-07
5. Vitamins Analysis in Food;Encyclopedia of Analytical Chemistry;2006-09-15
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