Investigation of Water-Soluble Vitamin (B1, B2, and B3) Contents in Rice, Noodles, and Sauces-Reference-Cited by-同舟云学术

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Investigation of Water-Soluble Vitamin (B₁, B₂, and B₃) Contents in Rice, Noodles, and Sauces

Published:2020-08-30 Issue:4 Volume:35 Page:398-410
ISSN:1229-1153
Container-title:Journal of Food Hygiene and Safety
language:
Short-container-title:J. Fd Hyg. Safety

Author:

Cho Jin-Ju,Hong Seong Jun,Boo Chang Guk,Shin Eui-Cheol

Publisher

The Korean Society of Food Hygiene and Safety

Subject

General Engineering,Energy Engineering and Power Technology

Cited by 8 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Endangered indigenous rice varieties as a source of B vitamins for the undernourished population;Cereal Chemistry;2023-04-24

2. Determination of vitamin B1 and B3 contents in Korean domestic foods using high performance liquid chromatography;Korean Journal of Food Preservation;2023-02

3. Thiamine, Riboflavin, and Niacin Contents in Vietnamese Foods;Journal of the Korean Society of Food Science and Nutrition;2023-01-31

4. Chemical Composition, Antioxidant and Anti-Inflammatory Potential in Whole, Flesh, and Peels of Codonopsis lanceolata Roots;Journal of the Korean Society of Food Science and Nutrition;2023-01-31

5. Evaluation of the Thiamine, Riboflavin, and Niacin Contents in Fermented Soybean Processed Foods in Various Korean Provinces;Journal of the Korean Society of Food Science and Nutrition;2022-07-31

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