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High performance liquid chromatography (HPLC) of fat-soluble vitamins in cheese. A new method for determining total biological activity of vitamin A and E



High performance liquid chromatography (HPLC) of fat-soluble vitamins in cheese. A new method for determining total biological activity of vitamin A and E



Rivista Italiana delle Sostanze Grasse 60(6): 371-375



Cheese is digested with alkali and extracted with ether before chromatography on a silica column and isocratic elution with 99.2% hexane in isopropanol. Total vitamin A activity is obtained from quantitation of carotene and of retinol isomers.

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Accession: 001085027

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