Investigation of folic acid stability in fortified instant Asian noodles by use of capillary electrophoresis

journal contribution

posted on 2024-11-01, 05:40 authored by Rodney Hau Rung Cheung, Jeffrey HughesJeffrey Hughes, Philip Marriott, Darryl Small

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History

Journal

Food Chemistry

Volume

112

Issue

2

Start page

507

End page

514

Total pages

8

Publisher

Elsevier Sci Ltd

Place published

Oxford

Language

English

Copyright

© 2008 Elsevier Ltd. All rights reserved.

Former Identifier

2006011774

Esploro creation date

2020-06-22

Fedora creation date

2010-11-18

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Scholarly Works

Categories

Food chemistry and food sensory science

Keywords

Capillary zone electrophoresis Folic acid Instant noodles Vitamin fortification Water-soluble vitamins

Licence

All rights reserved

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