Öhrvik, Veronica
- Department of Molecular Sciences, Swedish University of Agricultural Sciences
Research article2009Peer reviewedOpen access
Öhrvik, Veronica; Olsson, JC; Sundberg, BE; Witthöft, Cornelia
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.
American Journal of Clinical Nutrition
2009, Volume: 89, number: 4, pages: 1053-1058
Publisher: AMER SOC CLINICAL NUTRITION
SDG2 Zero hunger
Food Science
DOI: https://doi.org/10.3945/ajcn.2008.27192
https://res.slu.se/id/publ/50018