Optimisation of the determination of thiamin, 2-(1-hydroxyethyl)thiamin, and riboflavin in food samples by use of HPLC

Author:

Jakobsen Jette

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference34 articles.

1. AOAC (1984). Thiamine (vitamin B1) in foods. Fluoromeric Method. Final Action (pp. 836–837).

2. Liquid chromatographic determination of vitamins B-1 and B-2 in foods. A collaborative study;Arella;Food Chemistry,1996

3. Bioavailability of riboflavin;Bates;European Journal of Clinical Nutrition,1997

4. Enzymatic digestion and ultrasonication: A powerful combination in analytical chemistry;Bermejo;Trac-Trends in Analytical Chemistry,2004

5. Investigation into the effects of conventional cooking on levels of thiamin (determined by HPLC) and pantothenic acid (determined by ELISA) in chicken;Bertelsen;Food Sciences and Nutrition,1988

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