Vitamins as Functional Foods and Nutraceuticals
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Publisher
Springer International Publishing
Link
https://link.springer.com/content/pdf/10.1007/978-3-031-59365-9_6
Reference116 articles.
1. Abobaker, A., Alzwi, A., & Alraied, A. H. A. (2020). Overview of the possible role of vitamin C in management of COVID-19. Pharmacological Reports, 72(6), 1517–1528.
2. Ali, A. M., Kunugi, H., Abdelmageed, H. A., Mandour, A. S., Ahmed, M. E., Ahmad, S., & Hendawy, A. O. (2021). Vitamin K in COVID-19—potential anti-covid-19 properties of fermented milk fortified with bee honey as a natural source of vitamin K and probiotics. Fermentation, 7(4), 202.
3. Antonucci, R., Locci, C., Clemente, M. G., Chicconi, E., & Antonucci, L. (2018). Vitamin D deficiency in childhood: old lessons and current challenges. Journal of Pediatric Endocrinology and Metabolism, 31(3), 247–260.
4. Bandyopadhyay, K., Mukherjee, M., Deb, P., Biswas, A., Gope, R. K., & Das, S. (2020). Study on the fortification techniques of multiple food products using immunity boosting micronutrients and antioxidants: a literature review. International Journal of Engineering Applied Sciences & Technology, 163–169.
5. Bauernfeind, J. C., & Desai, I. D. (1977). The tocopherol content of food and influencing factors. Critical Reviews in Food Science & Nutrition, 8(4), 337–382.
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