Figure 1. Standard chromatogram of vitamins B1, B2, B3 (nicotinamide), and B6 (pyridoxal) for the meat patties (Vitamin B1: 20 ng, B2: 20 ng, B3: 100 ng, and B6: 100 ng)

From

Investigation of the In Vitro Gastrointestinal Bioavailability of B-Group Vitamins in Meat and Meat Analog Patties Prepared Using Different Cooking Methods

İrem DAĞOĞLU POLAT, Ayhan DAĞ

Journal of Food and Nutrition Research. 2025, 13(10), 399-407 doi:10.12691/jfnr-13-10-2