title: [Group B vitamins in some typical Italian cheese: Parmigiano-reggiano, Pecorino romano and Gorgonzola (author's transl)].
abstract: The levels of Vitamins B1, B2, B6, B12, PP and Calcium pantothenate were determined in typical italian cheese: Parmigiano-reggiano, Pecorino romano and Gorgonzola. The authors avaluated vitamin contents different from product; to product these differences being possibly due to both similar quantitative diversities of the milk, used and to particular variations associated with the processing techniques.
mesh_terms: D002611:Cheese / Q000032:analysis*; D005524:Food Technology; D006801:Humans; D007558:Italy; D009536:Niacinamide / Q000032:analysis; D010205:Pantothenic Acid / Q000032:analysis; D011736:Pyridoxine / Q000032:analysis; D012256:Riboflavin / Q000032:analysis; D013831:Thiamine / Q000032:analysis; D014805:Vitamin B 12 / Q000032:analysis; D014803:Vitamin B Complex / Q000032:analysis*
chemical_list: D014803:Vitamin B Complex; D010205:Pantothenic Acid; D009536:Niacinamide; D011736:Pyridoxine; D014805:Vitamin B 12; D012256:Riboflavin; D013831:Thiamine
vernacular_title: Vitamine del gruppo B in alcuni formaggi tipici italiani: Parmigiano-reggiano Pecorino romano e Gorgonzola