Literature DB >> 3693493

Determination of vitamin A derivatives in fortified foods and commercial vitamin supplements by high-performance liquid chromatography.

S H Ashoor1, M J Knox.   

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Year:  1987        PMID： 3693493     DOI： 10.1016/s0021-9673(01)86823-0

Source DB:  PubMed          Journal:  J Chromatogr


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  2 in total

1.  Increased iron bioavailability from lactic-fermented vegetables is likely an effect of promoting the formation of ferric iron (Fe(3+)).

Authors:  Nathalie Scheers; Lena Rossander-Hulthen; Inga Torsdottir; Ann-Sofie Sandberg
Journal:  Eur J Nutr       Date:  2015-02-12       Impact factor: 5.614

2.  Low-phytate wholegrain bread instead of high-phytate wholegrain bread in a total diet context did not improve iron status of healthy Swedish females: a 12-week, randomized, parallel-design intervention study.

Authors:  Michael Hoppe; Alastair B Ross; Cecilia Svelander; Ann-Sofie Sandberg; Lena Hulthén
Journal:  Eur J Nutr       Date:  2018-05-23       Impact factor: 5.614
  2 in total

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