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Separation and Extraction Riboflavin from its Fermentation Broth
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Q563.2,

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    Abstract:

    The solubility of riboflavin was greatly influenced by pH. The solubility of riboflavin has quite low in acidic solution while that has high in alkaline solution. The stability of riboflavin was deeply affected by the factors such as temperature,pH, tim

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Zhang Kechang Wu Peicong Lu Wenqing. Separation and Extraction Riboflavin from its Fermentation Broth[J]. Journal of Food Science and Biotechnology,1998,17(3).

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