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Simultaneous Determination of Nicotinic Acid and Nicotinamide in Cooked Sausages

✍ Scribed by Valls, Felicidad; Sancho, M. Teresa; Fernández-Muiño, Miguel A.; Checa, Martín A.

Book ID
127278653
Publisher
American Chemical Society
Year
2000
Tongue
English
Weight
38 KB
Volume
48
Category
Article
ISSN
0021-8561

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📜 SIMILAR VOLUMES

Simultaneous determination of nicotinami
Simultaneous determination of nicotinamide, nicotinic acid, riboflavin, thiamin, and pyridoxine in enriched Brazilian foods by HPLC
✍ Agostini, Tania S. ;Godoy, Helena T. 📂 Article 📅 1997 🏛 John Wiley and Sons 🌐 English ⚖ 362 KB

## Abstract The control of the enrichment levels in foods is difficult, due mainly to the lack of appropriate analytical methodologies. The amounts of the five B‐group vitamins (nicotinamide, nicotinic acid, ribofla‐vin, thiamin, and pyridoxine) have been determined in enriched Brazilian foods by a