The Quantitative Analysis of Thiamin and Riboflavin and Their Respective Vitamers in Fermented Alcoholic Beverages
Author:
Affiliation:
1. Institute of Food and Crop Science, School of Health Sciences, University of Ballarat, Post Office Box 663, Ballarat 3353, Victoria, Australia
2. Department of Food Science, Harper Adams University College, Newport, TF10 8NB, England
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf202647x
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4. Simultaneous determination of nicotinamide, pyridoxine hydrochloride, thiamine mononitrate and riboflavin in multivitamin with minerals tablets by reversed-phase ion-pair high performance liquid chromatography
5. A simplified approach to the determination of thiamine and riboflavin in meats using reverse phase HPLC
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