Folates Stability in Two Types of Rye Breads During Processing and Frozen Storage
Author:
Publisher
Springer Science and Business Media LLC
Subject
Chemistry (miscellaneous),Food Science
Link
http://link.springer.com/content/pdf/10.1007/s11130-009-0114-3.pdf
Reference40 articles.
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4. Boushey CJ, Beresford SAA, Omenn GS, Motulsky AG (1995) A quantitative assessment of plasma homocysteine as a risk factor for vascular disease-probable benefits of increasing folic acid intake. JAMA 274:1049–1057. doi: 10.1001/jama.274.13.1049
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