Vitamin B6 and pyridoxine glucoside content of wheat and wheat flours

Analysis of different wheats and flours for vitamin B6 using water extracts and reverse-phase high-performance liquid chromatography revealed significant variation in content of pyridoxine (PN) and pyridoxine glucoside (PNG), a glycosidic adduct of B6 with partial human bioavailability found in many...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	Cereal chemistry 1996-11, Vol.73 (6), p.770-774
Hauptverfasser:	Sampson, D.A. (Colorado State University, Fort Collins, CO.), Wen, Q.B, Lorenz, K
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences BLE BLE DUR CALIDAD CANADA Cereal and baking product industries COLORADO COMPOSICION APROXIMADA COMPOSITION GLOBALE ETATS UNIS EUA FARINE DE BLE Food industries Fundamental and applied biological sciences. Psychology GLUCOSIDE GLUCOSIDOS GRAIN GRANOS HARINA DE TRIGO MOLIENDA MOUTURE PIRIDOXINA PYRIDOXINE QUALITE TRIGO TRIGO DURO VALEUR NUTRITIVE VALOR NUTRITIVO VARIEDADES VARIETE
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Schreiben Sie den ersten Kommentar!