Author:
Ueno Hiroshi M.,Ueda Noriko,Morita Momoko,Kakehi Yuji,Kobayashi Toshiya
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,Bioengineering,Biophysics,Food Science,Analytical Chemistry
Reference35 articles.
1. World Health Organization, Worldwide prevalence of anaemia 1993–2005: World Health Organization global database on anaemia. (World Health Organization, 2008), http://whqlibdoc.who.int/publications/2008/9789241596657_eng.pdf . Accessed March 21, 2012
2. R.F. Hurrell, Preventing iron deficiency through food fortification. Nutr. Rev. 55, 210–222 (1997)
3. T. Waraho, D.J. McClements, E.A. Decker, Mechanisms of lipid oxidation in food dispersions. Trends Food Sci. Technol. 22, 3–13 (2011)
4. J.M. Steijns, A.C. van Hooijdonk, Occurrence, structure, biochemical properties and technological characteristics of lactoferrin. Br. J. Nutr. 84, S11–S17 (2000)
5. H. Wakabayashi, K. Yamauchi, M. Takase, Lactoferrin research, technology and applications. Int. Dairy J. 16, 1241–1251 (2006)
Cited by
25 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献