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Methods for the analysis of vitamin B 12 in food Several methods have been used to determine the vitamin B 12 content in foods including microbiological assays, chemiluminescence assays, polarographic, spectrophotometric, and high-performance liquid chromatography processes
Exposure to Chemicals or Toxins Prolonged exposure to chemicals, such as pesticides or heavy metals like lead or mercury, can also result in a metallic taste
The fate of vasa vasorum during the process is not clear either
PMC 10772977
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