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Stability of Vitamin D(3) in fortified yoghurt and yoghurt drink (Doogh)
BACKGROUND: Vitamin D deficiency and insufficiency are recognized as a worldwide problem with serious consequences. Fortification of foods with Vitamin D is a certain approach to improve serum Vitamin D status if the stability of vitamin in the foodstuffs was controlled. The purpose of this study wa...
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| Publicado no: | Adv Biomed Res |
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| Main Authors: | , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Medknow Publications & Media Pvt Ltd
2016
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4817388/ https://ncbi.nlm.nih.gov/pubmed/27110549 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.4103/2277-9175.178796 |
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