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The JIFSAN-CFS Food Safety Laboratory investigates the ecology, adaptation, and transmission of foodborne pathogens across interconnected food and environmental systems

summarized that, "In multi-ingredient (B1 + B6 + B12) preparations cyanocobalamin is unstable and degrades from 28% to 37% with concomitant formation of hydroxocobalamin (1.7% to 25.5%) and oxidation products amounting to 56.4% 9.3

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