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Journal of Aquatic Food Product Technology Volume 29, 2020 - Issue 10
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Articles

Critical Vitamin Assessment: Pyridoxal, Pyridoxamine, and Pyridoxine Levels for Three Species of Raw and Cooked Fish Samples

Jale Çataka Department of Nutrition and Dietetics, Istanbul Sabahattin Zaim University, Istanbul, TurkeyCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0002-2718-0967
ORCID Icon,
Reyhan Çamana Department of Nutrition and Dietetics, Istanbul Sabahattin Zaim University, Istanbul, TurkeyORCID Iconhttps://orcid.org/0000-0003-3205-4946
ORCID Icon &
Zafer Ceylanb Department of Seafood Processing Technology, Van Yuzuncu Yıl University, Van, TurkeyORCID Iconhttps://orcid.org/0000-0002-6527-4382
ORCID Icon
Pages 981-989 | Published online: 30 Sep 2020

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