Ascorbic acid-enriched goat milk may be a suitable vehicle for iron fortification

Author:

Stewart Robin J.C.ORCID,Smialowska AliceORCID,Pedley Kevin C.,Carr Alistair J.

Funder

Ministry for Business Innovation and Employment

Ministry of Business, Innovation and Employment

Publisher

Elsevier BV

Subject

Food Science

Reference59 articles.

1. Review on iron and its importance for human health;Abbaspour;Journal of Research in Medical Sciences: The Official Journal of Isfahan University of Medical Sciences,2014

2. Three methods for determining nonheme iron in Turkey meat;Ahn;Journal of Food Science,1993

3. In vitro digestion of caseinophosphopeptide–iron complex;Ait-Oukhatar;Journal of Dairy Research,2000

4. Bioavailability of caseinophosphopeptide-bound iron;Ait-Oukhatar;The Journal of Laboratory and Clinical Medicine,2002

5. Dietary goat milk improves iron bioavailability in rats with induced ferropenic anaemia in comparison with cow milk;Alférez;International Dairy Journal,2006

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