HPLC determination of folates in raw and processed beetroots

Author： Jastrebova J.   Witthoft C.   Grahn A.   Svensson U.   Jagerstad M.  

Publisher： Elsevier

ISSN： 0308-8146

Source： Food Chemistry, Vol.80, Iss.4, 2003-04, pp. : 579-588

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Determination of folates in foods -- challenges and advances of the use of HPLC.

By Vahteristo L.   Ollilainen V.   Koivistoinen P.   Varo P.  

Food Chemistry, Vol. 57, Iss. 1, 1996-09 ,pp. : 121-121

Elsevier

Access to resources Recommend Favorite

Comparison of a HPLC and radioprotein-binding assay for the determination of folates in milk and blood samples

By Wigertz K.   Jagerstad M.  

Food Chemistry, Vol. 54, Iss. 4, 1995-01 ,pp. : 429-436

Elsevier

Access to resources Recommend Favorite

Standardisation of HPLC techniques for the determination of naturally-occurring folates in food

By Finglas P.M.   Wigertz K.   Vahteristo L.   Witthoft C.   Southon S.   de Froidmont-Gortz I.  

Food Chemistry, Vol. 64, Iss. 2, 1999-02 ,pp. : 245-255

Elsevier

Access to resources Recommend Favorite

Antioxidant properties of raw and processed cabbages

By Chun Ock Kyoung   Smith Nancy   Sakagawa Amber   Lee Chang Yong  

International Journal of Food Sciences and Nutrition, Vol. 55, Iss. 3, 2004-05 ,pp. : 191-199

Informa Healthcare

Access to resources Recommend Favorite

Aluminium contents of some raw and processed Nigerian foods

By Onianwa P.C.   Ikadeh G.C.   Nweze S.E.  

Food Chemistry, Vol. 58, Iss. 4, 1997-04 ,pp. : 351-353

Elsevier

Access to resources Recommend Favorite