Characterization of vitamin B12 compounds from commercially available fish roe products
Author:
Publisher
Springer Science and Business Media LLC
Subject
Aquatic Science
Link
https://link.springer.com/content/pdf/10.1007/s12562-022-01636-8.pdf
Reference26 articles.
1. Bennink MR, Ono K (1982) Vitamin B12, E and D content of raw and cooked beef. J Food Sci 47:1786–1792
2. Bito T, Tanioka Y, Watanabe F (2018) Characterization of vitamin B12 compounds from marine foods. Fish Sci 84:747–755
3. Bledsoe G, Bledsoe C, Rasco BA (2003) Caviars and fish roe products. Crit Rev Food Sci Nutr 43:317–356
4. Bourre JME, Paquotte PM (2008) Contribution (in 2005) of marine and fresh water products (finfish and shellfish, seafood, wild and formed) to the French dietary intakes of vitamin D and B12, selenium, iodine and docosahexaenoic acid: impact on public health. Int J Food Nutr 59:491–501
5. Brouwer-Brolsma EM, Dhonukshe-Rutten RAM, van Wijngaarden JP, van der Zwaluw NL, van der Velde N, de Groot LCPGM (2015) Dietary sources of vitamin B12 and their association with vitamin B12 status markers in healthy older adults in the B-PROOF study. Nutrients 7:7781–7797
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