Liu, Yazheng <br/><br/>
Thermal oxidation studies on reduced folate, L-5-methyltetrahydrofolic acid (L-5-MTHF) and strategies for stabilization using food matrices.  [electronic resource] 

 -  Journal of food science  Feb 2012 
 - C236-43 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1750-3841 
<br/><br/><label>Standard No.: </label>10.1111/j.1750-3841.2011.02561.x  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Antioxidants--metabolism<br/>Ascorbic Acid--metabolism<br/>Dietary Supplements<br/>Food Handling--methods<br/>Hot Temperature<br/>Kinetics<br/>Oxidation-Reduction<br/>Tetrahydrofolates--metabolism