Quantitative HPLC analysis of riboflavin and aromatic amino acids in three forms of shrimp hydrolysates

C. Bueno-Solano, J. López-Cervantes, O. N. Campas-Baypoli, M. O. Cortez-Rocha, R. Casillas-Hernández, J. Milaán-Carrillo, D. I. Sánchez-Machado

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