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Journal of Experimental Food Chemistry

ISSN: 2472-0542

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Vitamins

A vitamin is an natural atom (or related set of particles) that's an fundamental micronutrient which an living being needs in small quantities for the right working of its digestion system. Basic supplements cannot be synthesized within the life form, either at all or not in adequate amounts, and so must be obtained through the eat less. Vitamin C can be synthesized by some species but not by others; it isn't a vitamin within the to begin with occurrence but is within the moment. The term vitamin does not incorporate the three other bunches of fundamental supplements: minerals, basic greasy acids, and basic amino acids.[2] Most vitamins are not single particles, but bunches of related atoms called vitamers. For illustration, vitamin E comprises of four tocopherols and four tocotrienols. In spite of the fact that a few sources list fourteen by counting choline,[3] major wellbeing organizations list thirteen: vitamin A (as all-trans-retinol, all-trans-retinyl-esters, as well as all-trans-beta-carotene and other provitamin A

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Citations: 389

Journal of Experimental Food Chemistry received 389 citations as per Google Scholar report

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