Low bioaccessibility of vitamin D2 from yeast-fortified bread compared to crystalline D2 bread and D3 from fluid milks
| Image |  |
|---|---|
| Description | scientific article published on 13 October 2016 |
| Author/s | |
| Publication date | October 13, 2016 |
| Language | |
| Country of origin | |
| Wikipedia link | |
| Copyright status | |
| Missing/wrong data? | Edit Wikidata item |