Detail publikace

Vitamin D in the selected food

KAVŘÍK, R. ČÁSLAVSKÝ, J. ŘEHŮŘKOVÁ, I., RUPRICH, J.

Originální název

Vitamin D in the selected food

Typ

konferenční sborník (ne článek)

Jazyk

angličtina

Originální abstrakt

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.

Klíčová slova

vitamin D, dietary exposure

Autoři

KAVŘÍK, R.; ČÁSLAVSKÝ, J.; ŘEHŮŘKOVÁ, I., RUPRICH, J.

Vydáno

3. 12. 2014

Nakladatel

Brno University of Technology

Místo

Brno

ISBN

978-80-214-5073-8

Kniha

EMEC15 Book of abstracts

Strany od

121

Strany do

121

Strany počet

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"
}