STRENGTHS AND WEAKNESSES OF ASSESSING VITAMIN CONTENT OF FOODS

被引：9
作者：
EITENMILLER, RR
机构：
[1] Department of Food Science and Technology, University of Georgia, Athens, Georgia
来源：
JOURNAL OF FOOD QUALITY | 1990年 / 13卷 / 01期
关键词：
D O I：
10.1111/j.1745-4557.1990.tb00002.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Significant advances have been made in vitamin assay methodology applicable to foods over the last 10 to 15 years. However, specific problem areas exist that continue to limit the availability of accurate nutrient data for many of the vitamins. This paper will discuss some of the recent advances made in vitamin assay methodology and some of the weaknesses to be overcome in the years ahead. Copyright © 1990, Wiley Blackwell. All rights reserved
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页码：7 / 20
页数：14
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