Details

Autor(en) / Beteiligte

• Brubacher, G.
• Müller-Mulot, W.
• Southgate, D. A. T.

Titel

Vitamin B2 (Riboflavin) in Foodstuffs: HPLC Method

Ist Teil von

• Methods for the Determination of Vitamins in Food, p.119-128

Ort / Verlag

Dordrecht: Springer Netherlands

Link zum Volltext

Quelle

Alma/SFX Local Collection

Beschreibungen/Notizen

• The method describes a procedure for the quantitative determination of vitamin B2 (riboflavin) in foodstuffs, that is the naturally occurring vitamin B2 and, if required, the vitamin B2 added during the manufacture of the foodstuff. The method is applicable to fresh and stored foodstuffs intended for immediate consumption such as grain, flour, pastry and confectionery, fresh milk and dried milk products, vegetables and complete meals.