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Showing 1 to 1 of 1 for “"thiamin and riboflavin analysis"”.
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Effect of cultivar, storage, cooking method and tissue type on the ascorbic acid, thiamin, riboflavin and vitamin B6 content of sweetpotato [Ipomoea batatas (L.)] Lam
… of cultivar, curing, storage, tissue type, and cooking method on the ascorbic acid (AA), thiamin, riboflavin, and vitamin B6 content of sweetpotato was determined. A simplified and sensitive reverse-phase high performance liquid chromatography (HPLC) methodology was developed for the …