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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    Bueno-Solano, C., López-Cervantes, J., Campas-Baypoli, O. N., Cortez-Rocha, M. O., Casillas-Hernández, R., Milaán-Carrillo, J., & Sánchez-Machado, D. I. (2009). Quantitative HPLC analysis of riboflavin and aromatic amino acids in three forms of shrimp hydrolysates. Journal of Liquid Chromatography and Related Technologies, 3009-3024. https://doi.org/10.1080/10826070903320616