THIAMIN AND RIBOFLAVIN ANALYSIS BY HIGH-PERFORMANCE LIQUID-CHROMATOGRAPHY

被引：51

作者：

KAMMAN, JF

LABUZA, TP

WARTHESEN, JJ

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1980年 / 45卷 / 06期

关键词：

D O I：

10.1111/j.1365-2621.1980.tb07548.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1497 / &

共 11 条

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[8] DETERMINATION OF URINARY THIAMINE BY HIGH-PRESSURE LIQUID-CHROMATOGRAPHY UTILIZING THIOCHROME FLUORESCENT METHOD [J].

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ANDRIST, AH ;

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[9] APPLICATION OF LIQUID CHROMATOGRAPHY IN FOOD ANALYSIS [J].

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