Determination of folic acid by ion-pair RP-HPLC in vitamin-fortified fruit juices after solid-phase extraction
- Other title
- Dosage de l'acide folique par HPLC en phase inverse par paire d'ions dans des jus de fruits enrichis en vitamines après extraction en phase solide (fr)
- Author
- BREITHAUPT, Dietmar E1
[1] Institut für Lebensmittelchemie, Universität Hohenheim, Garbenstr. 28, 70593 Stuttgart, Germany - Source
Food chemistry. 2001, Vol 74, Num 4, pp 521-525 ; Table ; ref : 9 ref
- CODEN
- FOCHDJ
- ISSN
- 0308-8146
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Keyword (fr)
- Acide folique Analyse quantitative Chromatographie HPLC Chromatographie phase liquide Contrôle qualité Extraction SPE Jus fruit Méthode analyse Produit alimentaire enrichi Produit à base de fruit Vitamine
- Keyword (en)
- Folic acid Quantitative analysis HPLC chromatography Liquid chromatography Quality control Solid phase extraction Fruit juice Analysis method Fortified product Fruit product Vitamin
- Keyword (es)
- Acido fólico Análisis cuantitativo Cromatografía HPLC Cromatografía fase líquida Control calidad Extracción SPE Jugo fruta Método análisis Producto alimenticio enriquecido Producto a base de fruta Vitamina
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B09 Fruit and vegetable industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 13741637
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/S0308-8146(01)00219-9 
https://dx.doi.org/10.1016/S0308-8146(01)00219-9
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