The bioaccessibility of folate in breads and the stability of folate vitamers during<i>in vitro</i>digestion-Reference-Cited by-同舟云学术

The bioaccessibility of folate in breads and the stability of folate vitamers duringin vitrodigestion

Published:2022 Issue:6 Volume:13 Page:3220-3233
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Liu Fengyuan¹^ORCID,Edelmann Minnamari¹,Piironen Vieno¹,Kariluoto Susanna¹

Affiliation:

1. Department of Food and Nutrition, University of Helsinki, Agnes Sjöbergin katu 2, FI-00014, Finland

Abstract

This study aimed at providing insights on the bioaccessibility of folate from the aspects of folate stability and folate liberation during thein vitrodigestion.

Funder

China Scholarship Council

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2022/FO/D1FO03352B

Reference52 articles.

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