Characterization of Vitamin B<sub>12</sub> Compounds from Commercially Available Fish Sauce Products-Reference-Cited by-同舟云学术

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Characterization of Vitamin B₁₂ Compounds from Commercially Available Fish Sauce Products

Published:2023-07-11 Issue:7 Volume:3 Page:1196-1202
ISSN:2692-1944
Container-title:ACS Food Science & Technology
language:en
Short-container-title:ACS Food Sci. Technol.

Author:

Yamanaka Tamami¹,Katsuura Kiho²,Koseki Kyohei³,Bito Tomohiro¹,Prangthip Pattaneeya⁴,Umebayashi Yukihiro⁵,Watanabe Fumio¹^ORCID

Affiliation:

1. Division of Applied Bioresource Chemistry, United Graduate School of Agricultural Sciences, Tottori University, Tottori 680-8553, Japan

2. Department of Agricultural, Life, and Environmental Sciences, Faculty of Agriculture, Tottori University, Tottori 680-8553, Japan

3. Department of Food Science, Ishikawa Prefectural University, Nonoichi, Ishikawa 921-8836, Japan

4. Department of Tropical Nutrition and Food Science, Faculty of Tropical Medicine, Mahidol University, Phayathai, Bangkok 10400, Thailand

5. Tottori Institute of Industrial Technology, Tottori 684-0041, Japan

Funder

Japan Society for the Promotion of Science

Publisher

American Chemical Society (ACS)

Subject

Organic Chemistry,Chemistry (miscellaneous),Food Science,Analytical Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.3c00128

Reference21 articles.

1. Bacteriological properties and health-related biochemical components of fermented fish sauce: An overview

2. Umami Taste Components and Their Sources in Asian Foods

3. The occurrence and stability of Maillard reaction products in various traditional Chinese sauces

4. Isolation and characterization of an extremely halophilic archaeobacterium from traditionally fermented Thai fish sauce (nam pla)

5. Development of the High Sensitivity and Selectivity Method for the Determination of Histamine in Fish and Fish Sauce from Vietnam by UPLC-MS/MS

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1. Characterization of vitamin B12 compounds from traditional fermented Japanese seafoods;Fisheries Science;2024-05-15

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