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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Podrobná bibliografie
Vydáno v:Adv Biomed Res
Hlavní autoři: Jafari, Tina, Askari, Gholamreza, Mirlohi, Maryam, Javanmard, Shaghayegh Haghjooy, Faghihimani, Elham, Fallah, Aziz A
Médium: Artigo
Jazyk:Inglês
Vydáno: Medknow Publications & Media Pvt Ltd 2016
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Original Article
On-line přístup: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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