Improving vitamin D content in pork meat by UVB biofortification.
Neill HR, Gill CIR, McDonald EJ, McMurray R, McRoberts WC, Loy R, White A, Little R, Muns R, Rosbotham EJ, O'Neill U, Smyth S, Pourshahidi LK.
Neill HR, et al. Among authors: loy r.
Meat Sci. 2023 May;199:109115. doi: 10.1016/j.meatsci.2023.109115. Epub 2023 Jan 14.
Meat Sci. 2023.
PMID: 36753832
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