Liquid chromatographic determination of vitamins B1 and B2 in foods. A collaborative study

Food Chemistry

Volumn 56, Issue 1, 1996, Pages 81-86

  Arella, F ^a   Lahely S ^b   Bourguignon, J B ^c   Hasselmann, C ^a,b  

^a Lab Interregional Dir Gen C   (France)

^b UNIVERSITÉ DE STRASBOURG   (France)

^c DGCCRF   (France)

Author keywords

[No Author keywords available]

Indexed keywords

RIBOFLAVIN; THIAMINE;

ARTICLE; CACAO; FOOD; FOOD COMPOSITION; FRANCE; LIQUID CHROMATOGRAPHY; NUTRITION; REPRODUCIBILITY;

EID: 0342716451     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/0308-8146(95)00149-2     Document Type: Article

References (3)

1. 2 dans les Produits Diététiques et de Régime. J. Off. Rép. Fr, 13714-13715, 25 November 1987.
2. Hasselmann, C., Franck, P., Grimm, P., Diop, P. & Soulés, C. (1989). High performance liquid chromatographic analysis of thiamin and riboflavin in dietetic foods. J. Micronutr. Anal., 5, 269-19.
3. Hollman, P. C. H., Slangen, J. H., Wagstaffe, P. J., Faure, U., Southgate, D. A. T. & Finglas, P. M. (1993). Intercomparison of methods for the determination of vitamins in foods. Part 2. Watersoluble vitamins. Analyst, 118, 481-8.