Iron bioavailability in iron-fortified cereal foods: The contribution of in vitro studies
Author:
Affiliation:
1. Nutrition School, Federal University of Ouro Preto, Ouro Preto, Brazil
2. Nutrition and Food Chemistry, Faculty of Pharmacy, University of Valencia, Burjassot, Valencia, Spain
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408398.2013.866543
Reference102 articles.
1. Micronutrient fortification of wheat flour: Recent development and strategies
2. Individualized Treatment for Iron-deficiency Anemia in Adults
3. Efficacy of iron-fortified whole maize flour on iron status of schoolchildren in Kenya: a randomised controlled trial
4. Smaller iron particle size improves bioavailability of hydrogen-reduced iron–fortified bread
5. Iron Fortification and Iron Supplementation are Cost-Effective Interventions to Reduce Iron Deficiency in Four Subregions of the World
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