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The American journal of clinical nutrition • 1959 | View Paper
“The degradation losses of cyanocobalamin in the presence of increasing concentrations of thiamin and niacin ranged between 6%-13% and added sorbitol significantly prevented the loss of cyanocobalamin (p<0.05).”
“The losses of cyanocobalamin at pH 3 and pH 9 (~15%) were prevented by adding sorbitol.”
International journal for vitamin and nutrition research. Internationale Zeitschrift fur Vitamin- und Ernahrungsforschung. Journal international de vitaminologie et de nutrition • 2019 | View Paper
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