Open AccessFood matrix structure (from biscuit to custard) impacts on folate bioavailability in healthy volunteers
Author(s) -
Caroline Buffière,
Ma Hiolle,
Ruddy Richard,
Nathalie Meunier,
Bruno Pereira,
Cindy Batisse,
Didier Rémond,
Françoise Nau,
MarieAgnès Peyron,
Isabelle SavaryAuzeloux
Publication year - 2019
Publication title -
hal (le centre pour la communication scientifique directe)
Language(s) - English
Resource type - Conference proceedings
Subject(s) - bioavailability , ingestion , food science , chemistry , matrix (chemical analysis) , vitamin , folic acid , maillard reaction , population , zoology , biochemistry , chromatography , medicine , pharmacology , biology , environmental health
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