Folates and Dairy Products: A Critical Update

Journal of the American College of Nutrition

Volumn 19, Issue , 2000, Pages 100S-110S

  Forssén, Karin M ^a   Jägerstad, Margaretha I ^a   Witthöft, Cornelia M ^a   Wigertz, Karin ^b  

^a SWEDISH UNIVERSITY OF AGRICULTURAL SCIENCES   (Sweden)

^b LUND UNIVERSITY   (Sweden)

Author keywords

Analytical methods; Bioavailability; Cheese and whey; Chemistry; Content in milk; Effects of processing and storage; Fermented milk; Folate binding proteins

Indexed keywords

5 METHYLTETRAHYDROFOLIC ACID; FOLATE BINDING PROTEIN; FOLIC ACID; YOGHURT;

BIOAVAILABILITY; BIRTH DEFECT; CANCER; CHEESE; DAIRY PRODUCT; FERMENTATION; FOOD ANALYSIS; FOOD PROCESSING; FOOD STORAGE; ISCHEMIC HEART DISEASE; MILK; NUTRITIONAL REQUIREMENT; PROTECTION; REVIEW; VITAMIN INTAKE; WHEY;

ANIMALS; CHEESE; DAIRY PRODUCTS; FERMENTATION; FOLIC ACID; HUMANS; MILK; MILK PROTEINS; NUTRITIONAL REQUIREMENTS; SEASONS;

EID: 0034073237     PISSN: 07315724     EISSN: 15411087     Source Type: Journal    
DOI: 10.1080/07315724.2000.10718071     Document Type: Article

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