Determination of Fe2+ and Fe3+ in Aqueous Solutions Containing Food Chelators by Differential Pulse Anodic Stripping Voltammetry
Author:
Publisher
Wiley
Subject
Electrochemistry,Analytical Chemistry
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/elan.200900533/fullpdf
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1. Improved iron solubility in carrot juice fermented by homo- and hetero-fermentative lactic acid bacteria
2. Lactic Acid Decreases Fe(II) and Fe(III) Retention but Increases Fe(III) Transepithelial Transfer by Caco-2 Cells
3. Fermentation and Lactic Acid Addition Enhance Iron Bioavailability of Maize
4. Organic Acids Influence Iron Uptake in the Human Epithelial Cell Line Caco-2
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