Critical Vitamin Assessment: Pyridoxal, Pyridoxamine, and Pyridoxine Levels for Three Species of Raw and Cooked Fish Samples
Author:
Affiliation:
1. Department of Nutrition and Dietetics, Istanbul Sabahattin Zaim University, Istanbul, Turkey
2. Department of Seafood Processing Technology, Van Yuzuncu Yıl University, Van, Turkey
Publisher
Informa UK Limited
Subject
Aquatic Science,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10498850.2020.1827113
Reference23 articles.
1. Vitamin B6
2. Bingöl B 1977. Vitaminler ve Enzimler, Ankara University Faculty of Pharmacy Publications, No: 46. Ankara: A.Ü. (in Turkish).
3. Pyridoxine supply in human development
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