Erratum to "Physicochemical effect of pH and antioxidants on mono- and triglutamate forms of 5-methyltetrahydrofolate, and evaluation of vitamin stability in human gastric juice: Implications for folate bioavailability" [Food Chem. 106 (1) (2008) 200-210] (DOI:10.1016/j.foodchem.2007.05.057)

Xiaowei Ng; Mark Lucock; Martin Veysey

doi:10.1016/j.foodchem.2008.04.001

Erratum to "Physicochemical effect of pH and antioxidants on mono- and triglutamate forms of 5-methyltetrahydrofolate, and evaluation of vitamin stability in human gastric juice: Implications for folate bioavailability" [Food Chem. 106 (1) (2008) 200-210] (DOI:10.1016/j.foodchem.2007.05.057)

Xiaowei Ng, Mark Lucock^*, Martin Veysey

^*Corresponding author for this work

Research output: Contribution to journal › Comment/debate › peer-review

Original language	English
Pages (from-to)	1000
Number of pages	1
Journal	Food Chemistry
Volume	110
Issue number	4
DOIs	https://doi.org/10.1016/j.foodchem.2008.04.001
Publication status	Published - 15 Oct 2008
Externally published	Yes

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10.1016/j.foodchem.2008.04.001

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Ng, X., Lucock, M., & Veysey, M. (2008). Erratum to "Physicochemical effect of pH and antioxidants on mono- and triglutamate forms of 5-methyltetrahydrofolate, and evaluation of vitamin stability in human gastric juice: Implications for folate bioavailability" [Food Chem. 106 (1) (2008) 200-210] (DOI:10.1016/j.foodchem.2007.05.057). Food Chemistry, 110(4), 1000. https://doi.org/10.1016/j.foodchem.2008.04.001

Ng, Xiaowei ; Lucock, Mark ; Veysey, Martin. / Erratum to "Physicochemical effect of pH and antioxidants on mono- and triglutamate forms of 5-methyltetrahydrofolate, and evaluation of vitamin stability in human gastric juice : Implications for folate bioavailability" [Food Chem. 106 (1) (2008) 200-210] (DOI:10.1016/j.foodchem.2007.05.057). In: Food Chemistry. 2008 ; Vol. 110, No. 4. pp. 1000.

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author = "Xiaowei Ng and Mark Lucock and Martin Veysey",

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Ng, X, Lucock, M & Veysey, M 2008, 'Erratum to "Physicochemical effect of pH and antioxidants on mono- and triglutamate forms of 5-methyltetrahydrofolate, and evaluation of vitamin stability in human gastric juice: Implications for folate bioavailability" [Food Chem. 106 (1) (2008) 200-210] (DOI:10.1016/j.foodchem.2007.05.057)', Food Chemistry, vol. 110, no. 4, pp. 1000. https://doi.org/10.1016/j.foodchem.2008.04.001

Erratum to "Physicochemical effect of pH and antioxidants on mono- and triglutamate forms of 5-methyltetrahydrofolate, and evaluation of vitamin stability in human gastric juice: Implications for folate bioavailability" [Food Chem. 106 (1) (2008) 200-210] (DOI:10.1016/j.foodchem.2007.05.057). / Ng, Xiaowei; Lucock, Mark; Veysey, Martin.
In: Food Chemistry, Vol. 110, No. 4, 15.10.2008, p. 1000.

Research output: Contribution to journal › Comment/debate › peer-review

TY - JOUR

T1 - Erratum to "Physicochemical effect of pH and antioxidants on mono- and triglutamate forms of 5-methyltetrahydrofolate, and evaluation of vitamin stability in human gastric juice

T2 - Implications for folate bioavailability" [Food Chem. 106 (1) (2008) 200-210] (DOI:10.1016/j.foodchem.2007.05.057)

AU - Ng, Xiaowei

AU - Lucock, Mark

AU - Veysey, Martin

PY - 2008/10/15

Y1 - 2008/10/15

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U2 - 10.1016/j.foodchem.2008.04.001

DO - 10.1016/j.foodchem.2008.04.001

M3 - Comment/debate

AN - SCOPUS:43649100721

SN - 0308-8146

VL - 110

SP - 1000

JO - Food Chemistry

JF - Food Chemistry

IS - 4

ER -

Ng X, Lucock M, Veysey M. Erratum to "Physicochemical effect of pH and antioxidants on mono- and triglutamate forms of 5-methyltetrahydrofolate, and evaluation of vitamin stability in human gastric juice: Implications for folate bioavailability" [Food Chem. 106 (1) (2008) 200-210] (DOI:10.1016/j.foodchem.2007.05.057). Food Chemistry. 2008 Oct 15;110(4):1000. doi: 10.1016/j.foodchem.2008.04.001

Erratum to "Physicochemical effect of pH and antioxidants on mono- and triglutamate forms of 5-methyltetrahydrofolate, and evaluation of vitamin stability in human gastric juice: Implications for folate bioavailability" [Food Chem. 106 (1) (2008) 200-210] (DOI:10.1016/j.foodchem.2007.05.057)

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