5-Methyltetrahydrofolate Is a Crucial Factor in Determining the Bioaccessibility of Folate in Bread

[Image: see text] This study investigated the bioaccessibility of folate in wheat bread baked with different ingredients and processing methods. Next, different matrices were spiked with 5-methyltetrahydrofolate, gallic acid (GA), or both to investigate the stability of 5-methyltetrahydrofolate duri...

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Detalles Bibliográficos
Autores principales: Liu, Fengyuan, Edelmann, Minnamari, Piironen, Vieno, Kariluoto, Susanna
Formato: Online Artículo Texto
Lenguaje:English
Publicado: American Chemical Society 2022
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9585583/
https://www.ncbi.nlm.nih.gov/pubmed/36206478
http://dx.doi.org/10.1021/acs.jafc.2c03861

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9585583/
https://www.ncbi.nlm.nih.gov/pubmed/36206478
http://dx.doi.org/10.1021/acs.jafc.2c03861

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