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1
Q39297440-1AF3A8B0-D1FC-45AA-8071-C0AFF612BE52
Q39297440-1AF3A8B0-D1FC-45AA-8071-C0AFF612BE52
BestRank
Statement
http://www.wikidata.org/entity/statement/Q39297440-1AF3A8B0-D1FC-45AA-8071-C0AFF612BE52
Low bioaccessibility of vitamin D2 from yeast-fortified bread compared to crystalline D2 bread and D3 from fluid milks.
P2860
Q39297440-1AF3A8B0-D1FC-45AA-8071-C0AFF612BE52
BestRank
Statement
http://www.wikidata.org/entity/statement/Q39297440-1AF3A8B0-D1FC-45AA-8071-C0AFF612BE52
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
dcf0ff8c9c3c08a67c4162c11e291c124bf53ffa
P2860
Effects of vitamin D2-fortified bread v. supplementation with vitamin D2 or D3 on serum 25-hydroxyvitamin D metabolites: an 8-week randomised-controlled trial in young adult Finnish women.