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The Effect of Goji Berries on the Nutritional Value of Camel Meat Prepared by Sous-vide Technology
Table 1 - Determination of the series of vitamin composition series
№ | Component | Conc., mg//100 g | ||
C | B | F | ||
1 | B1 (thiaminechloride) | 0,163±0,033 | 0,164±0,033 | 0,264±0,053 |
2 | B2 (riboflavin) | 0,089±0,037 | 0,097±0,041 | 0,151±0,063 |
3 | B6 (pyridoxine) | 0,035±0,007 | 0,029±0,006 | 0.032±0.006 |
4 | B3 (pantothenic acid) | 0,050±0,010 | 0,073±0,015 | 0,227±0,045 |
5 | B5 (nicotinic acid) | 0,015±0,003 | 0.020±0.004 | 0.035±0.006 |
6 | Bc (folic acid) | 0.002±0.0004 | 0,006±0,001 | - |