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Until the recent breakthrough on preparation of 15 N-labeled cobalamins via biosynthesis [8] and further development of the first multiple stable isotope dilution assay (SIDA) that simultaneously determines the four natural vitamers [7], the quantification of B12 in foods has been relying on methods mainly applying microbiological assays [9, 10], (U)HPLC-UV [11,12,13,14,15,16,17], and occasionally LC-ICP-MS [18]
Archived from the original on January 12, 2015
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