Tables index

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
  • Table 1. Method Validation Results
  • Table 2. Vitamin B1 Contents and Cooking Losses in Meat Patties and Meat Analog Patties
  • Table 3. Vitamin B2 Contents and Cooking Losses in Meat Patties and Meat Analog Patties
  • Table 4. Vitamin B3 Contents and Cooking Losses in Meat Patties and Meat Analog Patties
  • Table 5. Vitamin B6 Contents and Cooking Losses in Meat Patties and Meat Analog Patties
  • Table 6. Vitamin B1 Bioavailability in Meat Patties and Meat Analog Patties
  • Table 7. Vitamin B2 Bioavailability in Meat Patties and Meat Analog Patties
  • Table 8. Vitamin B3 Bioavailability in Meat Patties and Meat Analog Patties
  • Table 9. Vitamin B6 Bioavailability in Meat Patties and Meat Analog Patties