Availability of vitamin B6 from different food sources

International Journal of Food Sciences and Nutrition

Volumn 53, Issue 2, 2002, Pages 171-179

  Roth Maier, Dora A ^a   Kettler, Susanne I ^a   Kirchgessner, Manfred ^a  

^a TECHNICAL UNIVERSITY OF MUNICH   (Germany)

Author keywords

[No Author keywords available]

Indexed keywords

PYRIDOXINE;

ANIMAL EXPERIMENT; ANIMAL FOOD; ANIMAL PRODUCT; ANIMAL TISSUE; ARTICLE; BANANA; BARLEY; CABBAGE; COLON; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; CORN; DIGESTION; EGG; FISH; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; ILEORECTAL ANASTOMOSIS; ILEUM; MALE; MEAL; MILK; NONHUMAN; NUTRITION; PLANT PRODUCT; RECTUM; RICE; RYE; SACCHAROMYCES CEREVISIAE; SOYBEAN; SWINE; WHEAT BRAN; ANIMAL; BIOAVAILABILITY; CHEMISTRY; DIET; HUMAN; STOMACH JUICE;

ANIMALIA; BRASSICA OLERACEA VAR. CAPITATA; GLYCINE MAX; HORDEUM VULGARE SUBSP. VULGARE; SACCHAROMYCES; SACCHAROMYCES CEREVISIAE; SECALE CEREALE; SUS SCROFA; TRITICUM AESTIVUM; ZEA MAYS;

ANIMAL NUTRITION PHYSIOLOGY; ANIMALS; BIOLOGICAL AVAILABILITY; DIET; DIGESTION; GASTROINTESTINAL CONTENTS; HUMANS; MALE; NUTRITION PHYSIOLOGY; SWINE; VITAMIN B 6;

EID: 0036009580     PISSN: 09637486     EISSN: None     Source Type: Journal    
DOI: 10.1080/09637480220132184     Document Type: Article

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