Comparative determination of vitamin B1 and B2 in foods by using different enzyme preparations [Vergleichende Vitamin-B1- und B2-Bestimmungen mit verschiedenen Enzympräparaten in Lebensmitteln]

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dc.contributor.authorÖtles S.
dc.date.accessioned2019-10-27T09:02:22Z
dc.date.available2019-10-27T09:02:22Z
dc.date.issued1991
dc.departmentEge Üniversitesien_US
dc.description.abstractVitamins B1 and B2 were determined in foods using different enzyme preparations (takadiastase, clarase, pepsin, papain, ß-amylase) and cysteine by the official AVC fluorometric and HPLC methods for each vitamin. In this study, special attention has been given to the choice of enzymes and cysteine to release the vitamins B1 and B2 from their phosphate and other esters in foods. A mixture of takadiastase or clarase with ß-amylase, cysteine, pepsin or papain for vitamin B1 and of takadiastase or clarase with ß-amylase, pepsin or papain for vitamin B2 have been chosen. © 1991 Springer-Verlag.en_US
dc.identifier.doi10.1007/BF01191632
dc.identifier.endpage350en_US
dc.identifier.issn0044-3026
dc.identifier.issn0044-3026en_US
dc.identifier.issue4en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage347en_US
dc.identifier.urihttps://doi.org/10.1007/BF01191632
dc.identifier.urihttps://hdl.handle.net/11454/28357
dc.identifier.volume193en_US
dc.indekslendigikaynakScopusen_US
dc.language.isodeen_US
dc.publisherSpringer-Verlagen_US
dc.relation.ispartofZeitschrift für Lebensmittel-Untersuchung und -Forschungen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.titleComparative determination of vitamin B1 and B2 in foods by using different enzyme preparations [Vergleichende Vitamin-B1- und B2-Bestimmungen mit verschiedenen Enzympräparaten in Lebensmitteln]en_US
dc.typeArticleen_US

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