Öhrvik, Veronica
- Department of Molecular Sciences, Swedish University of Agricultural Sciences
Abstract
Conclusions: The folate status of the subjects improved after regular consumption of the breakfast meal. The additional folate intake from the bread maintained the folate status but was not sufficient to improve it. Am J Clin Nutr 2009; 89:1053-8.
Published in
American Journal of Clinical Nutrition
2009, volume: 89, number: 4, pages: 1053-1058
Publisher: AMER SOC CLINICAL NUTRITION
SLU Authors
Witthöft, Cornelia
- Department of Molecular Sciences, Swedish University of Agricultural Sciences
- Department of Molecular Sciences, Swedish University of Agricultural Sciences
Global goals (SDG)
UKÄ Subject classification
Food Science
Publication identifier
- DOI: https://doi.org/10.3945/ajcn.2008.27192
Permanent link to this page (URI)
https://res.slu.se/id/publ/50018