Microbial Fermentation for B12 Enhancement in Plant-Based Foods
Author:
Publisher
Springer US
Link
https://link.springer.com/content/pdf/10.1007/978-1-0716-4346-4_8
Reference19 articles.
1. Rizzo G, Laganà AS (2020) A review of vitamin B12. Mol Nutr:105–129. https://doi.org/10.1016/B978-0-12-811907-5.00005-1
2. Green R, Miller JW (2022) Vitamin B12 deficiency. Vitamins and hormones (vol 119). Elsevier. p. 405–39. 0083–6729. https://doi.org/10.1016/bs.vh.2022.02.003
3. Sobczyńska-Malefora A, Delvin E, McCaddon A, Ahmadi KR, Harrington DJ (2021) Vitamin B12 status in health and disease: a critical review. Diagnosis of deficiency and insufficiency–clinical and laboratory pitfalls. Crit Rev Clin Lab Sci 58(6):399–429. 1040–8363. https://doi.org/10.1080/10408363.2021.1885339
4. Guéant J-L, Guéant-Rodriguez R-M, Alpers DH (2022) Vitamin B12 absorption and malabsorption. Vitamin Hormones 119(241–74):0083–6729. https://doi.org/10.1016/bs.vh.2022.01.016
5. Smith AD, Warren MJ, Refsum HJ (2018) Vitamin B12. Adv Food Nutr Res 83:215–279. 1043–4526. https://doi.org/10.1016/bs.afnr.2017.11.005
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