The type of fortificant and the leaf matrix both influence iron and zinc bioaccessibility in iron-fortified green leafy vegetable sauces from Burkina Faso-Reference-Cited by-同舟云学术

The type of fortificant and the leaf matrix both influence iron and zinc bioaccessibility in iron-fortified green leafy vegetable sauces from Burkina Faso

Published:2016 Issue:2 Volume:7 Page:1103-1110
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Icard-Vernière C.¹²³⁴⁵,Picq C.¹²³⁴⁵,Courbis L.¹²³⁴⁵,Mouquet-Rivier C.¹²³⁴⁵

Affiliation:

1. IRD

2. UMR 204 Nutripass (Food and Nutrition Research in the Global South)

3. IRD/Université de Montpellier/Supagro

4. Montpellier

5. France

Abstract

Leafy vegetable sauces from Burkina Faso were assessed as a potential vehicle for food fortification.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2016/FO/C5FO01227A

Reference33 articles.

1. Retention of nutrients in green leafy vegetables on dehydration

2. The nutrient content of five traditional South African dark green leafy vegetables—A preliminary study

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