http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
analysis, bioavailability, and stability
Ch. 1. Nutritional aspects of vitamins -- Ch. 2. Intestinal absorption and bioavailability of vitamins : introduction -- Ch. 3. Vitamin A : retinoids and the provitamin A carotenodis -- Ch. 4. Vitamin D -- Ch. 5. Vitamin E -- Ch. 6. Vitamin K -- Ch. 7. Thiamin (vitamin B[subscript 1]) -- Ch. 8. Flavins : riboflavin, FMN, and FAD (vitamin B[subscript 2]) -- Ch. 9. Niacin -- Ch. 10. Vitamin B[subscript 6] -- Ch. 11. Pantothenic acid -- Ch. 12. Biotin -- Ch. 13. Folate -- Ch. 14. Vitamin B[subscript 12] (cobalamins) -- Ch. 15. Vitamin C -- Ch. 16. Analytical considerations -- Ch. 17. Extraction techniques for the water-soluble vitamins -- Ch. 18. Microbiological methods for the determination of the B-group vitamins -- Ch. 19. Physicochemical analytical techniques (excluding HPLC) -- Ch. 20. Determination of the fat-soluble vitamins by HPLC -- Ch. 21. Determination of the water-soluble vitamins by HPLC -- Ch. 22. Biospecific methods for some of the B-group vitamins.
Includes bibliographical references and index.
Food science and technology (Taylor & Francis) ; 156