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

@article{Watanabe2001CharacterizationOV,
  title={Characterization of vitamin B12 compounds from edible shellfish, clam, oyster, and mussel.},
  author={Fumio Watanabe and Hiromi Katsura and Shigeo Takenaka and Toshiki Enomoto and Emi Miyamoto and Toshiyuki Nakatsuka and Yoshihisa Nakano},
  journal={International journal of food sciences and nutrition},
  year={2001},
  volume={52 3},
  pages={263-8}
}
Vitamin B12 content of various edible shellfish was determined by both Lactobacillus leichmannii ATCC 7830 microbiological and intrinsic factor-chemiluminescence methods. The values determined by the microbiological method were 1.2-19.8 (M/C ratio) fold greater in the shellfish than the values determined by the chemiluminescence method. Vitamin B12 compounds were purified from most eaten shellfish, oyster (M/C, 1.5), mussel (M/C, 1.2), and short-necked clam (M/C, 2.7), and partially… CONTINUE READING

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