Bioavailability and Analysis of Vitamins in Foods

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Chapman & Hall, 1998 - Health & Fitness - 569 pages
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Concentrating on the nutrient bioavailability of vitamins, this important book provides comprehensive reference material, emphasizing analysis, chemical structure and nomenclature, intestinal absorption and transport, and interaction with other nutrients. Bioavailability and Analysis of Vitamins in Foods will be invaluable to all those working with vitamins, including biochemists, nutritionalists and dietitians, food and feed scientists, medical researchers and in the libraries of all establishments where the subject is studied, researched or taught.

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