Vitamin B12 Added as a Fortificant to Flour Retains High Bioavailability when Baked in Bread.

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

Afiliação

Garrod MG; USDA, ARS Western Human Nutrition Research Center, Davis, California.
Buchholz BA; Center for Accelerator Mass Spectrometry, Lawrence Livermore National Laboratory, Livermore, California.
Miller JW; School of Environmental and Biological Science, Rutgers, The State University of New Jersey, New Brunswick, New Jersey.
Haack KW; Center for Accelerator Mass Spectrometry, Lawrence Livermore National Laboratory, Livermore, California.
Green R; Dept. of Medical Pathology and Laboratory Medicine, University of California, Davis, California.
Allen LH; USDA, ARS Western Human Nutrition Research Center, Davis, California.

Nucl Instrum Methods Phys Res B ; 438: 136-140, 2019 Jan 01.

Article em En | MEDLINE | ID: mdl-30555197