Comparison of Stability of Thiamin Salts at High Temperature and Water Activity
- 1 March 1982
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 47 (2) , 664-665
- https://doi.org/10.1111/j.1365-2621.1982.tb10146.x
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
- Kinetics of Thiamin and Riboflavin Loss in Pasta as a Function of Constant and Variable Storage ConditionsJournal of Food Science, 1981
- THIAMIN AND RIBOFLAVIN ANALYSIS BY HIGH PERFORMANCE LIQUID CHROMATOGRAPHYJournal of Food Science, 1980
- A THEORETICAL COMPARISON OF LOSSES IN FOODS UNDER FLUCTUATING TEMPERATURE SEQUENCESJournal of Food Science, 1979
- THE THERMAL DESTRUCTION OF VITAMIN B1Immunology & Cell Biology, 1953