HPLC analysis for trans-vitamin K1 and dihydro-vitamin K1 in margarines and margarine-like products using the C30 stationary phase

Author： Cook K.K.   Mitchell G.V.   Grundel E.   Rader J.I.  

Publisher： Elsevier

ISSN： 0308-8146

Source： Food Chemistry, Vol.67, Iss.1, 1999-10, pp. : 79-88

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

-Tocopherol, total vitamin A and total fat in margarines and margarine-like products

By Rader J.I.   Weaver C.M.   Patrascu L.   Ali L.H.   Angyal G.  

Food Chemistry, Vol. 58, Iss. 4, 1997-04 ,pp. : 373-379

Elsevier

Access to resources Recommend Favorite

Dihydrovitamin K 1 in oils and margarines

By Koivu T.   Piironen V.   Lampi A.-M.   Mattila P.  

Food Chemistry, Vol. 64, Iss. 3, 1999-02 ,pp. : 411-414

Elsevier

Access to resources Recommend Favorite

Phylloquinone (vitamin K 1 ) content of commercially-available baby food products

By Majchrzak D.   Elmadfa I.  

Food Chemistry, Vol. 74, Iss. 3, 2001-08 ,pp. : 275-280

Elsevier

Access to resources Recommend Favorite

Application of a simplified HPLC assay for the determination of phylloquinone (vitamin K 1 ) in animal and plant food items

By Jakob E.   Elmadfa I.  

Food Chemistry, Vol. 56, Iss. 1, 1996-05 ,pp. : 87-91

Elsevier

Access to resources Recommend Favorite

Rapid and simple HPLC analysis of vitamin K in food, tissues and blood

By Jakob E.   Elmadfa I.  

Food Chemistry, Vol. 68, Iss. 2, 2000-02 ,pp. : 219-221

Elsevier

Access to resources Recommend Favorite