Work

Vitamin B12 added as a fortificant to flour retains high bioavailability when baked in bread

Year: 2018

Type: article

Source: Nuclear Instruments and Methods in Physics Research Section B Beam Interactions with Materials and Atoms

DOI: 10.1016/j.nimb.2018.05.042

Authors: Marjorie G. Garrod, Bruce A. Buchholz, Joshua W. Miller, Kurt W. Haack, Ralph Green, Lindsay H. Allen

Institutions: Agricultural Research Service, Western Human Nutrition Research Center, Lawrence Livermore National Laboratory, Rutgers, The State University of New Jersey, University of California, Davis

Language: English

Topic: Folate and B Vitamins Research

Subfield: Rheumatology

Field: Medicine

Domain: Health Sciences

SDGs: Zero hunger, Good health and well-being

Open Access status: bronze

Funders: U.S. Department of Energy, U.S. Department of Agriculture, National Institutes of Health, University of California, Davis, National Cancer Institute, National Institute of General Medical Sciences, National Institute of Diabetes and Digestive and Kidney Diseases, Lawrence Livermore National Laboratory

Awards: G1356433355, G14554683, G1716777315, G2145270357, G2688913508, B12 Absorption, Kinetics and Transcobalamin Genotype, A finger-prick medical diagnostic for vitamin B12 malabsorption - An early interv, G7523698012, G7790607044, G8301510587, Resource for the Development of Biomedical Accelerator Mass Spectrometry (AMS), G991281326

OpenAlex ID: W2809393697

FWCI: 2.342

Cites: 22

Cited by: 22

Related to: 10