A simplified approach to the determination of thiamine and riboflavin in meats using reverse phase HPLC
- 31 December 2006
- journal article
- Published by Elsevier BV in Journal of Food Composition and Analysis
- Vol. 19 (8), 831-837
- https://doi.org/10.1016/j.jfca.2005.12.013
Abstract
No abstract availableKeywords
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