The Stability of Thiamine and Thiamine Tetrahydrofurfuryl Disulfide Added to Table Wines.

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概要

• 論文の詳細を見る

• Both thiamine hydrochloride and thiamine tetrahydrofurfuryl disulfide were added separately to table wines at concentrations equivalent to 0.3 and 1.5μg of free thiamine per kJ of caloric energy. The resultant mean increments in thiamine activity, measured by Lactobacillus fermenti microbiological assay after 21 months of storage, were in the range 55 to 103% of the added vitamin, indicative of high bioavailability of thiamine from this source.

• 財団法人 学会誌刊行センターの論文

著者

• DAVIS Richard

  Department of Hematology, Royal Perth Hospital

• PRICE John

  Department of Psychiatry, The University of Queensland

• NIXON Peter

  Department of Biochemistry The University of Queensland

• JAGO Jeffrey

  Department of Hematology, Royal Perth Hospital

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• The Stability of Thiamine and Thiamine Tetrahydrofurfuryl Disulfide Added to Table Wines.

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