EFFECTS OF FOOD COMPOSITION ON THE BIOAVAILABILITY OF VITAMIN-B-6 IN THE RAT

被引：16

作者：

NGUYEN, LB ^{[1
]}

GREGORY, JF ^{[1
]}

机构：

[1] UNIV FLORIDA,DEPT FOOD SCI & HUMAN NUTR,GAINESVILLE,FL 32611

来源：

JOURNAL OF NUTRITION | 1983年 / 113卷 / 08期

关键词：

D O I：

10.1093/jn/113.8.1550

中图分类号：

R15 [营养卫生、食品卫生]; TS201 [基础科学];

学科分类号：

100403 ;

摘要：

引用

页码：1550 / 1560

页数：11

共 41 条

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[2]

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[3]

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[5]

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[7]

EVERSON GJ, 1964, FOOD TECHNOL-CHICAGO, V18, P87

[8] ASSESSMENT OF ROASTING EFFECTS ON VITAMIN-B6 STABILITY AND BIOAVAILABILITY IN DEHYDRATED FOOD SYSTEMS [J].

GREGORY, JF ;

KIRK, JR .

JOURNAL OF FOOD SCIENCE, 1978, 43 (05) :1585-1589

[9] ASSESSMENT OF STORAGE EFFECTS ON VITAMIN-B6 STABILITY AND BIOAVAILABILITY IN DEHYDRATED FOOD SYSTEMS [J].

GREGORY, JF ;

KIRK, JR .

JOURNAL OF FOOD SCIENCE, 1978, 43 (06) :1801-&

[10] RELATIVE ACTIVITY OF THE NON-PHOSPHORYLATED B-6 VITAMERS FOR SACCHAROMYCES-UVARUM AND KLOECKERA-BREVIS IN VITAMIN-B-6 MICROBIOLOGICAL ASSAY [J].

GREGORY, JF .

JOURNAL OF NUTRITION, 1982, 112 (08) :1643-1647

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