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Vitamin B12 Added as a Fortificant to Flour Retains High Bioavailability when Baked in Bread
Vitamin B12 deficiency and depletion are common world-wide, particularly in populations that consume low amounts of animal source foods. WHO and the Food Fortification Initiative recommend that wheat flour be fortified with vitamin B12 in regions where intake of B12 is low. The purpose of this pilot...
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| 出版年: | Nucl Instrum Methods Phys Res B |
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| 主要な著者: | , , , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
2018
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6290905/ https://ncbi.nlm.nih.gov/pubmed/30555197 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.nimb.2018.05.042 |
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