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Low bioaccessibility of vitamin D2 from yeast-fortified bread compared to crystalline D2 bread and D3 from fluid milks.

Lipkie TE, Ferruzzi MG, Weaver CM. Low bioaccessibility of vitamin D2 from yeast-fortified bread compared to crystalline D2 bread and D3 from fluid milks. Food Funct. 2016 Nov 09; 7(11):4589-4596.

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