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A high-performance liquid chromatography (HPLC) method for folate monoglutamates was used to study folate vitamer stability in food. Folate vitamers in fish and chicken fillets were determined raw and after oven-baking. Folate stability in liver sausage was also evaluated. Folate vitamer stability in raw beef liver and strawberries was determined during frozen storage. True vitamin retention (TVR)...
The folate content of 30 commodities of vegetables, fruits and berries, including a few processed products, was determined by high-performance liquid chromatography (HPLC). HPLC was used with a combination with fluorescence and ultraviolet detectors to analyze folate monoglutamate derivatives and their distribution after extraction at pH 6.0 and deconjugation with hog kidney deconjugase at pH 4.9...
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