Comparison of microbiological and HPLC - Fluorescence detection methods for determination of niacin in fortified food products

Food Chemistry

Volumn 73, Issue 4, 2001, Pages 473-480

  Rose Sallin, Christine ^a   Blake, Christopher J ^a   Genoud, Dominique ^a   Tagliaferri, Enrico G ^a  

^a NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

Fluorimetric; Fortified foods; HPLC; Microbiological assay; Niacin

Indexed keywords

ACID; HYDROCHLORIC ACID; NICOTINIC ACID;

ARTICLE; CEREAL; CONTROLLED STUDY; EXTRACTION; FLUORESCENCE; FLUOROMETRY; FOOD ANALYSIS; FOOD INDUSTRY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HYDROLYSIS; INTERMETHOD COMPARISON; LACTOBACILLUS PLANTARUM; MICROBIOLOGY; NONHUMAN; TECHNIQUE;

LACTOBACILLUS PLANTARUM;

EID: 0035031139     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(01)00121-2     Document Type: Article

References (13)

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