Evaluation of Retention Rates of Pyridoxine, Pyridoxal, and Pyridoxamine in Commonly Consumed Vegetables in Korea after Cooking
B 6 , , , , (nicotinic acid) pyridoxal 5-phosphate(PLP) (Choi, 2019; MOHW KNS, 2015). B 6 (pyridoxine, PN), (pyridoxal, PL), (pyridoxamine, PM) vitamers , (pyridoxine 5-phosphate, PLP, pyridoxamine 5-phosphate) (4-pyridoxic acid) (Cho, 2010). PN, PL PM , (Choi, 2019). B 6 , , , , PN PL
Authors
- Hui Jin Lee (ORCID: https://orcid.org/0009-0008-1520-9399)
- Jiyeon Chun (ORCID: https://orcid.org/0000-0002-0093-0203)
- Seo-Eun Park (ORCID: https://orcid.org/0009-0002-5603-3664)
- Minyoung Je (ORCID: https://orcid.org/0009-0008-0108-277X)
Institutions
- Sunchon National University (KR)
Publication Details
- Journal
- Journal of the Korean Society of Food Science and Nutrition
- Published
- 2025-10-28
- DOI
- https://doi.org/10.3746/jkfn.2025.54.10.831
- Primary Topic
- Food Quality and Safety Studies
- Type
- article
- Field-Weighted Citation Impact
- 0.00