[Determination of riboflavin in foods].


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)


Figures and Tables

Sorry, we couldn't extract any figures or tables for this paper.

Slides referencing similar topics