Riboflavin Bioavailability Varies with Milk Type and Is Altered in Self-Reported Dairy Intolerance States (P24-012-19)

OBJECTIVES: Riboflavin, the most abundant and bioavailable B-vitamin present in milk, is highly sensitive to degradation; thus, riboflavin content may vary depending on processing or the type of milk. Milk is one of the richest dietary source of riboflavin, making sufficient intake more challenging...

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Bibliografiske detaljer
Udgivet i:Curr Dev Nutr
Main Authors: Ghimeray, Pankaja Sharma, Shrestha, Aahana, Karlström, Josefin, Martinson, Jakob, Nilsson, Jimmy, Barnett, Matthew, Cameron-Smith, David, Milan, Amber
Format: Artigo
Sprog:Inglês
Udgivet: Oxford University Press 2019
Fag:
Vitamins and Minerals
Online adgang:https://ncbi.nlm.nih.gov/pmc/articles/PMC6573955/
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1093/cdn/nzz044.P24-012-19
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