Publication detail
Vitamin D in the selected food
KAVŘÍK, R. ČÁSLAVSKÝ, J. ŘEHŮŘKOVÁ, I., RUPRICH, J.
Original Title
Vitamin D in the selected food
Type
conference proceedings
Language
English
Original Abstract
The aim of study was the some foods of plant origin as good sources of vitamin D confirmed. Fungi and yeast were irradiated by UVB and increease of ergocalciferol was evaluated. Liquid chromatogrpahy with mass spectrometric detection (LC-MS/MS) was used as analytical methods.
Keywords
vitamin D, dietary exposure
Authors
KAVŘÍK, R.; ČÁSLAVSKÝ, J.; ŘEHŮŘKOVÁ, I., RUPRICH, J.
Released
3. 12. 2014
Publisher
Brno University of Technology
Location
Brno
ISBN
978-80-214-5073-8
Book
EMEC15 Book of abstracts
Pages from
121
Pages to
121
Pages count
1
BibTex
@proceedings{BUT112015,
editor="KAVŘÍK, R. and ČÁSLAVSKÝ, J. and ŘEHŮŘKOVÁ, I., RUPRICH, J.",
title="Vitamin D in the selected food",
year="2014",
pages="121--121",
publisher="Brno University of Technology",
address="Brno",
isbn="978-80-214-5073-8"
}