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Py BF, Kim MS, Vakifahmetoglu-Norberg H, Yuan J

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Roth, Alex A

Identification and relative quantitation of protein mixtures by enzymatic digestion followed by capillary reversed-phase liquid chromatographytandem mass spectrometry

Common sources of Vitamin B12 include: Meat (beef, pork, liver) Fish (salmon, tuna) Eggs Dairy (milk, cheese) Fortified cereals and nutritional yeasts People following a vegetarian or vegan diet, who may not get enough B12, are at greater risk of deficiency

Cells respond to these injuries by re-building the clusters and re-metallating the mononuclear sites, and the steady-state activities of affected enzymes represents the balance between the damage and repair processes