[Determination of riboflavin in foods].

Abstract

The author examined the conditions under which the lumiflavin method may be used for the determination of riboflavin. Neither the presence of various cations and anions, nor the presence of cellulose, starch and protein exerted any effect on the oxidation with potassium permanganate. The riboflavin losses increased when potassium permanganate was used at a… (More)

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