Effects of Processing and of Storage on the Stability of Pantothenic Acid in Sea Buckthorn Products (Hippophaë rhamnoides L. ssp. rhamnoides) Assessed by Stable Isotope Dilution Assay-Reference-Cited by-同舟云学术

Effects of Processing and of Storage on the Stability of Pantothenic Acid in Sea Buckthorn Products (Hippophaë rhamnoides L. ssp. rhamnoides) Assessed by Stable Isotope Dilution Assay

Published:2007-04-21 Issue:10 Volume:55 Page:3978-3984
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Gutzeit Derek¹,Klaubert Bernd¹,Rychlik Michael¹,Winterhalter Peter¹,Jerz Gerold¹

Affiliation:

1. Central Institute of the Bundeswehr Medical Service Munich, Ingolstädter Landstrasse 102, 85748 Garching-Hochbrück, Institute of Food Chemistry, Technische Universität München, Lichtenbergstrasse 4, 85748 Garching, and Institute of Food Chemistry, Technische Universität Braunschweig, Schleinitzstrasse 20, 38106 Braunschweig, Germany

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf070223%2B

Reference52 articles.

1. Souci, S. W.; Fachmann, W.; Kraut, H.Food Composition and Nutrition Tables; Medpharm Scientific Publishers: Stuttgart, Germany, 2000; p 940.

2. “Pantothenic Acid,” A Growth Determinant of Universal Biological Occurrence

3. PANTOTHENIC ACID AND THE FILTRATE (CHICK ANTI-DERMATITIS) FACTOR

4. COENZYME FOR ACETYLATION, A PANTOTHENIC ACID DERIVATIVE

5. Acyl Carrier Protein

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