TLC analysis of corrinoid compounds in fish sauce

Journal of Liquid Chromatography and Related Technologies

Volumn 26, Issue 16, 2003, Pages 2703-2707

  Takenaka, Shigeo ^a   Enomoto, Toshiki ^b   Tsuyama, Shingo ^a   Watanabe, Fumio ^c  

^a Osaka Prefecture University   (Japan)

^b Ishikawa Agricultural College   (Japan)

^c KOCHI WOMEN S UNIVERSITY   (Japan)

Author keywords

Bioavailability; Corrinoid; Fermented foods; Fish sauce; TLC; Vitamin B12

Indexed keywords

CHEMILUMINESCENCE; MICROBIOLOGY; THIN LAYER CHROMATOGRAPHY; VITAMINS;

FISH SAUCE;

FOOD PRODUCTS;

CORRINOID; CYANOCOBALAMIN;

ARTICLE; CHEMOLUMINESCENCE; CONDIMENT; FERMENTED PRODUCT; FISH; FOOD ANALYSIS; THIN LAYER CHROMATOGRAPHY;

LACTOBACILLUS;

EID: 0141788083     PISSN: 10826076     EISSN: None     Source Type: Journal    
DOI: 10.1081/JLC-120024540     Document Type: Article

References (5)

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2. 12 contents in fermented fish, fish sauce and soya-bean sauce. Southeast Asian J. Trop. Med. Pub. Hlth. 1974, 5, 461.
3. 12 in food. J. Agric. Food Chem. 1998, 46, 1433-1436.
4. 12). Int. J. Vitam. Nutr. Res. 1999, 69, 412-418.
5. 12; Scheider, Z., Stroinski, A., Eds.; Walter de Gruyter: Berlin, 1987; 111-155.