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"
}