Vitamin B12 added as a fortificant to flour retains high bioavailability when baked in bread-Reference-Cited by-同舟云学术

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Vitamin B12 added as a fortificant to flour retains high bioavailability when baked in bread

Published:2019-01 Issue: Volume:438 Page:136-140
ISSN:0168-583X
Container-title:Nuclear Instruments and Methods in Physics Research Section B: Beam Interactions with Materials and Atoms
language:en
Short-container-title:Nuclear Instruments and Methods in Physics Research Section B: Beam Interactions with Materials and Atoms

Author:

Garrod Marjorie G.,Buchholz Bruce A.,Miller Joshua W.,Haack Kurt W.,Green Ralph,Allen Lindsay H.

Funder

UC Davis Center for Health and Nutrition Research

USDA

Publisher

Elsevier BV

Subject

Instrumentation,Nuclear and High Energy Physics

Reference23 articles.

1. Vitamin B12 deficiency in the elderly;Baik;Annu. Rev. Nutr.,1999

2. Plasma vitamin B-12 concentrations relate to intake source in the Framingham Offspring study;Tucker;Am. J. Clin. Nutr.,2000

3. How common is B-12 deficiency?;Allen;Am. J. Clin. Nutr.,2009

4. Vitamin B12 deficiency;Green;Nat. Rev. Dis. Primers,2017

5. Vitamin B12 deficiency from the perspective of a practicing hematologist;Green;Blood,2017

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3. Recent Advances in Dietary Sources, Health Benefits, Emerging Encapsulation Methods, Food Fortification, and New Sensor-Based Monitoring of Vitamin B12: A Critical Review;Molecules;2023-11-07

4. Comparative bioavailability of vitamins in human foods sourced from animals and plants;Critical Reviews in Food Science and Nutrition;2023-07-31

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