Bioaccessibility of vitamin B12 synthesized by <i>Propionibacterium freudenreichii</i> and from products made with fermented wheat bran extract.

Chamlagain, Bhawani; Peltonen, Liisa; Edelmann, Minnamari; Ramos-Diaz, Jose Martin; Kemppinen, Asmo; Jouppila, Kirsi; Varmanen, Pekka; Piironen, Vieno

Bioaccessibility of vitamin B12 synthesized by Propionibacterium freudenreichii and from products made with fermented wheat bran extract.

Chamlagain, Bhawani; Peltonen, Liisa; Edelmann, Minnamari; Ramos-Diaz, Jose Martin; Kemppinen, Asmo; Jouppila, Kirsi; Varmanen, Pekka; Piironen, Vieno.

Afiliação

Chamlagain B; Department of Food and Nutrition, University of Helsinki, P.O. Box 66, FI, 00014, University of Helsinki, Finland.
Peltonen L; Department of Food and Nutrition, University of Helsinki, P.O. Box 66, FI, 00014, University of Helsinki, Finland.
Edelmann M; Department of Food and Nutrition, University of Helsinki, P.O. Box 66, FI, 00014, University of Helsinki, Finland.
Ramos-Diaz JM; Department of Food and Nutrition, University of Helsinki, P.O. Box 66, FI, 00014, University of Helsinki, Finland.
Kemppinen A; Department of Food and Nutrition, University of Helsinki, P.O. Box 66, FI, 00014, University of Helsinki, Finland.
Jouppila K; Department of Food and Nutrition, University of Helsinki, P.O. Box 66, FI, 00014, University of Helsinki, Finland.
Varmanen P; Department of Food and Nutrition, University of Helsinki, P.O. Box 66, FI, 00014, University of Helsinki, Finland.
Piironen V; Department of Food and Nutrition, University of Helsinki, P.O. Box 66, FI, 00014, University of Helsinki, Finland.

Curr Res Food Sci ; 4: 499-502, 2021.

Article em En | MEDLINE | ID: mdl-34382008

Palavras-chave

Baking; Bioaccessibility; Fermentation; Vitamin B12; Wheat bran

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Texto completo: 1 Bases de dados: MEDLINE Idioma: En Revista: Curr Res Food Sci Ano de publicação: 2021 Tipo de documento: Article País de afiliação: Finlândia