Ball G.F.M. Vitamins in Foods: Analysis, Bioavailability, and Stability

Taylor & Francis, 2005. — 814 p.To achieve and maintain optimal health, it is essential that the vitamins in foods are present in sufficient quantity and are in a form that the body can assimilate. Vitamins in Foods: Analysis, Bioavailability, and Stability presents the latest information about vitamins and their analysis, bioavailability, and stability in foods.