A Simple Liquid Chromatographic Method for Determination of B6 Vitamers in Raw and Cooked Chicken
- 1 March 1988
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 53 (2) , 371-375
- https://doi.org/10.1111/j.1365-2621.1988.tb07708.x
Abstract
No abstract availableThis publication has 25 references indexed in Scilit:
- Simultaneous determination of pyridoxine, riboflavin, and thiamin in fortified cereal products by high-performance liquid chromatographyJournal of Agricultural and Food Chemistry, 1984
- Relative biological activity of nonphosphorylated vitamin B-6 compounds in the ratJournal of Agricultural and Food Chemistry, 1983
- Thermal Stability of Vitamin B6 Compounds in Liquid Model Food SystemsJournal of Food Science, 1983
- Thermal Destruction of Vitamin B6 Vitamers in Buffer Solution and Cauliflower PureeJournal of Food Science, 1982
- Proximate Analyses, Selected Vitamins and Minerals and Cholesterol Content of Mechanically deboned and Hand‐deboned Broiler PartsJournal of Food Science, 1982
- Sulfosalicylic acid as an extraction agent for vitamin B6 in foodJournal of Agricultural and Food Chemistry, 1980
- VITAMIN B6, AND NIACIN CONTENTS OF BROILER MEAT OF DIFFERENT STRAINS, SEXES, AND PRODUCTION REGIONSJournal of Food Science, 1980
- Comparison of high-performance liquid chromatographic and Saccharomyces uvarum methods for the determination of vitamin B6 in fortified breakfast cerealsJournal of Agricultural and Food Chemistry, 1980
- COMPONENTS OF VITAMIN B6 IN TURKEY BREAST MUSCLEJournal of Food Science, 1978
- Vitamin B6 components in some meats, fish, dairy products, and commercial infant formulasJournal of Agricultural and Food Chemistry, 1969