Bioavailability and Analysis of Vitamins in Foods

Concentrating on the nutrient bioavailability of vitamins, this text provides comprehensive reference material, emphasizing analysis, chemical structure and nomenclature, intestinal absorption and transport, and interaction with other nutrients. The book should be of interest to all those working with vitamins, including biochemists, nutritionists and dieticians, food and feed scientists, medical researchers and in the libraries of all establishments where the subject is studied, researched or taught.