A simplified approach to the determination of thiamine and riboflavin in meats using reverse phase HPLC

Journal of Food Composition and Analysis

Volumn 19, Issue 8, 2006, Pages 831-837

  Tang, Xueyan ^a   Cronin, Denis A ^a   Brunton, Nigel P ^a  

^a UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

Acid phosphatase; HPLC; Meats; Riboflavin; Thiamine

Indexed keywords

TRITICUM AESTIVUM;

EID: 33747800293     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfca.2005.12.013     Document Type: Article

References (16)

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