Effects of Processing and of Storage Temperature on the Stability of Pantothenic Acid  in Sea Buckthorn Products (Hippophaë rhamnoides L. ssp. rhamnoides) Assessed by Stable Isotope Dilution Assays

Title:: Effects of Processing and of Storage Temperature on the Stability of Pantothenic Acid in Sea Buckthorn Products (Hippophaë rhamnoides L. ssp. rhamnoides) Assessed by Stable Isotope Dilution Assays
Document type:: Zeitschriftenaufsatz
Author(s):: Gutzeit D, Klaubert B, Rychlik M, Winterhalter P, Jerz G
Journal title:: J. Agric. Food Chem.
Year:: 2007
Journal issue:: 55
Pages contribution:: 3978-3984
Reviewed:: ja
Language:: en
Fulltext / DOI:: doi:10.1021/jf070223+
WWW:: Link Journal
Format:: Text
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