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International Journal of Food Sciences and Nutrition Volume 52, 2001 - Issue 3
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Research Article

Characterization of vitamin B 12 compounds from edible shellfish, clam, oyster, and mussel

Fumio Watanabe, Department of Health Science, Kochi Women's University, Kochi 780-8515
,
Hiromi Katsura, Department of Health Science, Hiroshima Women's University, Hiroshima 734-8558
,
Shigeo Takenaka, Department of Veterinary Science, Osaka Prefecture University, Sakai 599-8531
,
Toshiki Enomoto, Department of Food Science, Ishikawa Agricultural College, Ishikawa 921-8836
,
Emi Miyamoto, Department of Food Science, Shimane Women's College, Matsue 690-0044 Japan
,
Toshiyuki Nakatsuka, Department of Applied Biological Chemistry, Osaka Prefecture University, Sakai 599-8531
&
Yoshihisa Nakano
 show all
Pages 263-268 | Published online: 06 Jul 2009

  • Frenkel EP, Prough R & Kitchens RL (1980): Measurement of tissue vitamin B12 by radioisotopic competitive inhibition assay and quantitation of tissue cobalamin fractions. Methods Enzymol. 67, 31- 40.
  • Herbert V (1996): Vitamin B12. In Present Knowledge in Nutrition, 7th edn, eds LJ Filer & E Ziegler, pp. 191-205. Washington, DC: International Life Sciences Institute Press.
  • Lengyel P, Mazumder R & Ochoa S (1960): Mammalian methylmalonyl isomerase and vitamin B12 coenzymes. Proc. Natl. Acad. Sci. USA 46, 1312-1318.

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