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Food matrix structure (from Biscuit to Custard) has an impact on folate bioavailability in healthy volunteers |
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Titel: |
Food matrix structure (from Biscuit to Custard) has an impact on folate bioavailability in healthy volunteers |
Auteur: |
Buffière, Caroline Hiolle, Manon Peyron, Marie-Agnès Richard, Ruddy Meunier, Nathalie Batisse, Cindy Rémond, Didier Dupont, Didier Nau, Françoise Pereira, Bruno Savary-Auzeloux, Isabelle |
Verschenen in: |
European journal of nutrition |
Paginering: |
Jaargang 60 () nr. 1 pagina's 411-423 |
Jaar: |
2020-05-03 |
Inhoud: |
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Uitgever: |
Springer Berlin Heidelberg, Berlin/Heidelberg |
Bronbestand: |
Elektronische Wetenschappelijke Tijdschriften |
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