A novel method for determining vitamin B1 in a wide variety of foodstuffs with or without polyphenols

Food Chemistry

Volumn 135, Issue 4, 2012, Pages 2387-2392

  Yoshida, Mikihiko ^a,b   Hishiyama, Takashi ^a   Ogawara, Masako ^a   Fuse, Koji ^a   Mori, Mitsuaki ^a   Igarashi, Tomoji ^a   Taniguchi, Makoto ^b  

^a JAPAN FOOD RESEARCH LABORATORIES   (Japan)

^b Mimasaka University   (Japan)

Author keywords

Food analysis; HPLC; Polyphenol; Tannin; Thiamine

Indexed keywords

FOOD ANALYSIS; HPLC; POLYPHENOLS; TANNIN; THIAMINE;

BEVERAGES; HYDROCHLORIC ACID; VITAMINS;

PHENOLS;

HYDROCHLORIC ACID; POLYPHENOL DERIVATIVE; TANNIN; THIAMINE;

ARTICLE; CACAO; ENZYME MECHANISM; FOOD; FOOD ANALYSIS; NUTRITIONAL ASSESSMENT; PH; TEA;

CACAO; FOOD ANALYSIS; POLYPHENOLS; TEA; THIAMINE;

THEOBROMA CACAO;

EID: 84865311932     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.07.044     Document Type: Article

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