TLC Analysis of Corrinoid Compounds in Fish Sauce

References

• Areekul , S. , Boonyananta , C. , Matrakul , D. and Chantachum , Y. 1972 . Determination of vitamin B12 in fish sauce in Thailand . J. Med. Ass. Thailand , 55 : 243 – 248 .
   PubMedGoogle Scholar
• Areekul , S. , Thearawibul , R. and Matrakul , D. 1974 . Vitamin B12 contents in fermented fish, fish sauce and soya‐bean sauce . Southeast Asian J. Trop. Med. Pub. Hlth. , 5 : 461
   Google Scholar
• Watanabe , F. , Takenaka , S. , Abe , K. , Tamura , Y. and Nakano , Y. 1998 . Comparison of a microbiological assay and a fully automated chemiluminescent system for the determination of vitamin B12 in food . J. Agric. Food Chem. , 46 : 1433 – 1436 .
   Web of Science ®Google Scholar
• Yamada , K. , Yamada , Y. , Fukuda , M. and Yamada , S. 1999 . Bioavailability of dried Asakusanori (Porphyra tenera) as a source of cobalamin (vitamin B12) . Int. J. Vitam. Nutr. Res. , 69 : 412 – 418 .
   PubMed Web of Science ®Google Scholar
• Schneider , Z. 1987 . “ Purification and estimation of vitamin B12 ” . In Comprehensive B₁₂ Edited by: Scheider , Z. and Stroinski , A. 111 – 155 . Berlin : Walter de Gruyter .
   Google Scholar