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- KITTAKA-KATSURA Hiromi
- Department of Food and Nutrition, Kyoto Women's University
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- WATANABE Fumio
- Department of Health Science, Kochi Women's University
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- NAKANO Yoshihisa
- Department of Applied Biological Chemistry, Osaka Prefecture University
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抄録
Vitamin B12 contents of green (0046-0263 and 0, 125-0535μg/ 100g dry weight), blue (0.068-0.081 and 0.525-0.528μg/100g dry weight), red (0.061 and 0.663μg/100g dry weight), and black (0.104-0.859 and 0.305-1.20μg/100g dry weight) tea leaves were obtained by intrinsic factor-chemiluminescence and microbiological methods, respectively. Although vitamin Bit was found in all tea leaves tested by both assay methods, the higher values by the microbiological method were not due to occurrence of both deoxyribosides and deoxynucleotides (known as an alkali-resistant factor), but may have been due to that of inactive corrinoid compounds for mammals in the tea leaves.
収録刊行物
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- Journal of Nutritional Science and Vitaminology
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Journal of Nutritional Science and Vitaminology 50 (6), 438-440, 2004
一般財団法人 学会誌刊行センター
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詳細情報 詳細情報について
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- CRID
- 1390001206324411776
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- NII論文ID
- 110002704028
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- NII書誌ID
- AA00703822
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- COI
- 1:CAS:528:DC%2BD2MXivFGgtLc%3D
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- ISSN
- 18817742
- 03014800
- http://id.crossref.org/issn/03014800
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- NDL書誌ID
- 7281096
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- 本文言語コード
- en
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- データソース種別
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- JaLC
- NDL
- Crossref
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可