Sensory Quality and Lipid Oxidation of Maize Porridge as Affected by Iron Amino Acid Chelates and EDTA-Reference-Cited by-同舟云学术

Sensory Quality and Lipid Oxidation of Maize Porridge as Affected by Iron Amino Acid Chelates and EDTA

Published:1999-03 Issue:2 Volume:64 Page:371-376
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

Bovell-Benjamin A C.,Allen L H.,Frankel E N.,Guinard J-X

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1999.tb15903.x/fullpdf

Reference37 articles.

1. ACC/SCN . 1987 . First report on the world nutrition situation. UN ACC/SCN. Nov.: 36 -38 .

2. Sensory Characterization of Sweet Corn Lines Differing in Physical and Chemical Composition.

3. A.C. Bovell-Benjamin, F.E. Viteri, and L.H. Allen, 1999 . Iron bioavailability from iron amino acid chelates in whole maize porridge: effect on iron absorption in normal and iron-deficient subjects. Am. J. Clin. Nutr.

4. Randomised study of cognitive effects of iron supplementation in non-anaemic iron-deficient adolescent girls

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