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Vitamin B12 Carboxylic Acid Characterization in the Viscera Edible Portions of Lobster, Crayfish, Crab, and Shrimp
Vitamin B12 Carboxylic Acid Characterization in the Viscera Edible Portions of Lobster, Crayfish, Crab, and Shrimp
2021
Kyohei Koseki
Naho Okamoto
Yui Ito
Tomohiro Bito
Atsushi Ishihara
Yukihiro Umebayashi
Fumio Watanabe
Keywords:
Food science
Vitamin B12
Crayfish
Chemistry
Shrimp
Carboxylic acid
Correction
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