Purification and characterization of corrinoid compounds from a Japanese fish sauce

Journal of Liquid Chromatography and Related Technologies

Volumn 27, Issue 13, 2004, Pages 2113-2119

  Watanabe, Fumio ^a   Michihata, Toshihide ^b   Takenaka, Shigeo ^c   Kittaka Katsura, Hiromi ^d   Enomoto, Toshiki ^e   Miyamoto, Emi ^a   Adachi, Satoko ^f  

^a KOCHI WOMEN S UNIVERSITY   (Japan)

^b INDUSTRIAL RESEARCH INSTITUTE OF ISHIKAWA   (Japan)

^c Osaka Prefecture University   (Japan)

^d KYOTO WOMEN'S UNIVERSITY   (Japan)

^e Ishikawa Agricultural College   (Japan)

^f UBE NATIONAL COLLEGE OF TECHNOLOGY   (Japan)

Author keywords

Fermented foods; Fish sauce; HPLC; TLC; Vitamin B12

Indexed keywords

FOOD PRODUCTS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; PURIFICATION; THIN LAYER CHROMATOGRAPHY; VITAMINS;

CORRINOID COMPOUNDS; FISH SAUCE;

AROMATIC COMPOUNDS;

CORRINOID; CYANOCOBALAMIN;

ARTICLE; FOOD ANALYSIS; FOOD INTAKE; FOOD PROCESSING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; JAPAN; PURIFICATION; SQUID; THIN LAYER CHROMATOGRAPHY;

CEPHALOPODA;

EID: 4043182750     PISSN: 10826076     EISSN: None     Source Type: Journal    
DOI: 10.1081/JLC-120039422     Document Type: Article

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