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Clinical trial

Fortification of Mozzarella Cheese With Vitamin D3: Effect of High Temperature Cooking and Bioavailability of Vitamin D3

NCT01919905 is registered in ClinicalTrials.gov with University of Toronto as lead sponsor.

NCT NCT01919905
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Registry record

As filed in ClinicalTrials.gov.

Title
Fortification of Mozzarella Cheese With Vitamin D3: Effect of High Temperature Cooking and Bioavailability of Vitamin D3
Lead sponsor
University of Toronto
Phase
Not applicable
Overall status
Completed
Start date
January 31, 2012
Completion date
April 30, 2012
Enrollment
100 (actual)
Sites
1

Conditions

As the registry lists them; a condition with its own page is linked.

change in serum 25 hydroxyvitamin d levels