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NTIS 바로가기Food science and technology international : Ciencia y tecnología de los alimentos internacional, v.11 no.6, 2005년, pp.451 - 462
Perales, S. (Nutrition and Food Chemistry Department, Faculty of Pharmacy, University of Valencia. Avenida Vicente André) , Alegría, A. (s Estellé) , Barberá, R. (s s) , Farré, R. (Nutrition and Food Chemistry Department, Faculty of Pharmacy, University of Valencia. Avenida Vicente André)
This work reviews the methods used for the determination of vitamin D in some dairy products (milk and infant formulas) by high performance liquid chromatography (HPLC). The low vitamin D contents and the presence of interfering compounds require sample treatment and purification of the extract. The...
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