Characterization of vitamin B12 compounds from edible shellfish, clam, oyster, and mussel

International Journal of Food Sciences and Nutrition

Volumn 52, Issue 3, 2001, Pages 263-268

  Watanabe, F ^a   Katsura, H ^a   Takenaka, S ^a   Enomoto, T ^a   Miyamoto, E ^a   Nakatsuka, T ^a   Nakano, Y ^a  

^a KOCHI WOMEN S UNIVERSITY   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

CYANOCOBALAMIN; INTRINSIC FACTOR;

ARTICLE; CHEMOLUMINESCENCE; CLAM; CONTROLLED STUDY; DIETARY INTAKE; FOOD COMPOSITION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LACTOBACILLUS; MICROBIOLOGY; MUSSEL; NONHUMAN; NUTRITIONAL VALUE; OYSTER; PURIFICATION; SHELLFISH; THIN LAYER CHROMATOGRAPHY; ANIMAL; BIOASSAY; BIOAVAILABILITY; BIVALVE; CHEMISTRY; ISOLATION AND PURIFICATION; METHODOLOGY; SPECTROPHOTOMETRY;

ANIMALS; BIOLOGICAL ASSAY; BIOLOGICAL AVAILABILITY; BIVALVIA; CHEMILUMINESCENT MEASUREMENTS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; INTRINSIC FACTOR; OSTREIDAE; SHELLFISH; SPECTROPHOTOMETRY; VITAMIN B 12;

EID: 0034743764     PISSN: 09637486     EISSN: None     Source Type: Journal    
DOI: 10.1080/09637480020027000-3-6     Document Type: Article

References (8)

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3. 12
4. The occurrence and distribution of corrinoids
5. Effect of the cobalt-N coordination on the cobamide recognition by the human vitamin B12 binding proteins instiric factor, transcobalamin and haptocorrin
6. 12 in food