Optimization of an extraction procedure for the simultaneous quantification of riboflavin, nicotinamide and nicotinic acid in anchovies ( Engraulis enrasicolus ) by high-performance liquid chromatography–tandem mass spectrometry-Reference-Cited by-同舟云学术

Optimization of an extraction procedure for the simultaneous quantification of riboflavin, nicotinamide and nicotinic acid in anchovies ( Engraulis enrasicolus ) by high-performance liquid chromatography–tandem mass spectrometry

Published:2018-03 Issue: Volume:66 Page:23-29
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

Caprioli Giovanni,Sagratini Gianni,Vittori Sauro,Torregiani Elisabetta

Publisher

Elsevier BV

Subject

Food Science

Reference21 articles.

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4. The effect of cooking methods on mineral and vitamin contents of African catfish;Ersoy;Food Chem.,2009

5. Simultaneous determination of thiamine and riboflavin in mushrooms by liquid chromatography;Esteve;J. Agric. Food Chem.,2001

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