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Q39297440-4C8E4A10-A73D-45ED-90BA-BE2CF5F8B023
Q39297440-4C8E4A10-A73D-45ED-90BA-BE2CF5F8B023
BestRank
Statement
http://www.wikidata.org/entity/statement/Q39297440-4C8E4A10-A73D-45ED-90BA-BE2CF5F8B023
Low bioaccessibility of vitamin D2 from yeast-fortified bread compared to crystalline D2 bread and D3 from fluid milks.
P356
Q39297440-4C8E4A10-A73D-45ED-90BA-BE2CF5F8B023
BestRank
Statement
http://www.wikidata.org/entity/statement/Q39297440-4C8E4A10-A73D-45ED-90BA-BE2CF5F8B023
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
179c8d37daf75580ad6fe8ab7c7c4bb5366b12b6
P356
10.1039/C6FO00935B
http://www.w3.org/2001/XMLSchema#string
P356
C6FO00935B