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Food & Function

Linking the chemistry and physics of food with health and nutrition

Paper

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

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Corresponding authors
a
Cargill, Global Food Research, Purdue University, USA
b
Department of Food Science, Purdue University, USA
c
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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