期刊
BIOCHIMICA ET BIOPHYSICA ACTA-GENERAL SUBJECTS
卷 1672, 期 3, 页码 135-137出版社
ELSEVIER SCIENCE BV
DOI: 10.1016/j.bbagen.2004.03.011
关键词
kaiware daikon (Japanese radish sprout); vitamin B-12; vitamin B-12 in vegetable; cobalamin in vegetable
High level of vitamin B-12 was incorporated into kaiware daikon (Japanese radish sprout) by soaking its seeds in B-12 solutions. Vitamin B-12 amount incorporated into kaiware daikon increased up to 1.5 mug/g wet sprout with the soaking time of seeds in 0-200 mug/ml B-12 solution. Vitamin B-12 could be extracted more from the sample heated for a short time than from that of control without heat treatment. (C) 2004 Elsevier B.V. All rights reserved.
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