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Food & Function

Linking the chemistry and physics of food with health and nutrition


Low bioaccessibility of vitamin D2 from yeast-fortified bread compared to crystalline D2 bread and D3 from fluid milks

Corresponding authors
Cargill, Global Food Research, Purdue University, USA
Department of Food Science, Purdue University, USA
Department of Nutrition Science, Purdue University, USA
E-mail: weavercm@purdue.edu
Food Funct., 2016,7, 4589-4596

DOI: 10.1039/C6FO00935B
Received 23 Jun 2016, Accepted 24 Sep 2016
First published online 13 Oct 2016
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