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Vitamin B12 added as a fortificant to flour retains high bioavailability when baked in bread
Nuclear Instruments and Methods in Physics Research Section B: Beam Interactions with Materials and Atoms ( IF 1.4 ) Pub Date : 2018-06-18 , DOI: 10.1016/j.nimb.2018.05.042 Marjorie G Garrod 1 , Bruce A Buchholz 2 , Joshua W Miller 3 , Kurt W Haack 2 , Ralph Green 4 , Lindsay H Allen 1
中文翻译：
添加到面粉中作为强化剂的维生素 B12 在面包烘烤时可保持较高的生物利用度
更新日期：2018-06-18
Nuclear Instruments and Methods in Physics Research Section B: Beam Interactions with Materials and Atoms ( IF 1.4 ) Pub Date : 2018-06-18 , DOI: 10.1016/j.nimb.2018.05.042 Marjorie G Garrod 1 , Bruce A Buchholz 2 , Joshua W Miller 3 , Kurt W Haack 2 , Ralph Green 4 , Lindsay H Allen 1
Affiliation
中文翻译：
添加到面粉中作为强化剂的维生素 B12 在面包烘烤时可保持较高的生物利用度
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