Determination by capillary electrophoresis of total and available niacin in different development stage of raw and processed legumes: Comparison with high-performance liquid chromatography

Electrophoresis

Volumn 22, Issue 8, 2001, Pages 1479-1483

  Vidal Valverde, Concepción ^a   Sierra, Isabel ^a   Díaz Pollán, Concepción ^a   Blázquez, Inmaculada ^a  

^a INSTITUTO DE FERMENTACIONES INDUSTRIALES CSIC   (Spain)

Author keywords

Capillary electrophoresis; High performance liquid chromatography; Legumes; Niacin

Indexed keywords

CAPILLARY ELECTROPHORESIS; CARBOXYLIC ACIDS; PYRIDINE;

% REDUCTIONS; DEVELOPMENT STAGES; FABA BEANS; HIGH PRESSURE; HIGH-PERFORMANCE LIQUID CHROMATOGRAPHY; LEGUME; NIACIN; PISUM SATIVUM L; SEED MATURATION; VICIA FABA;

HIGH PERFORMANCE LIQUID CHROMATOGRAPHY;

NICOTINIC ACID;

ARTICLE; BEAN; CAPILLARY ELECTROPHORESIS; COMPARATIVE STUDY; CONTROLLED STUDY; FOOD PROCESSING; GERMINATION; HEATING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LEGUME; MATURATION; PEA; PLANT SEED;

EID: 0035024280     PISSN: 01730835     EISSN: None     Source Type: Journal    
DOI: 10.1002/1522-2683(200105)22:8<1479::AID-ELPS1479>3.0.CO;2-I     Document Type: Article

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