Focusing on vitamins in foods and biological media, "Vitamin Analysis for the Health and Food Sciences" examines each vitamin for its properties, chemistry, and analytical methods. This second edition includes updated dietary reference intakes as published by the Institute of Medicine. Each chapter features advanced instrumental methods of analysis that includes liquid chromatography and mass spectrophotometric methods. Emphasizing methods published since 1999, it also provides updated analytical sections for each chapter along with brief tables presenting citations on assay methods of historical significance for each vitamin. This edition also contains a new chapter on method validation.
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