Semiautomated Method for Riboflavin in Food Products: Collaborative Study

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Abstract
A collaborative study was conducted comparing a semiautomated riboflavin method with a manual riboflavin method for 10 food products. Six laboratories provided results from the semiautomated method and 16 laboratories used the manual technique. The semiautomated method was more repeatable within a laboratory and more reproducible between laboratories than was the manual method. The semiautomated method results compared favorably with the manual method for all 10 products.

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