Bioavailability of Elemental Iron Powders to Rats Is Less than Bakery-Grade Ferrous Sulfate and Predicted by Iron Solubility and Particle Surface Area
Author:
Affiliation:
1. U.S. Department of Agriculture, Agricultural Research Service, Grand Forks Human Nutrition Research Center, Grand Forks, ND
Publisher
Oxford University Press (OUP)
Subject
Nutrition and Dietetics,Medicine (miscellaneous)
Link
http://academic.oup.com/jn/article-pdf/133/11/3546/24015583/4w1103003546.pdf
Reference44 articles.
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2. Iron powder production;Claeys,1998
3. Specifications for reduced iron as a food additive;Shah;J. Agric. Food. Chem.,1977
4. Bioavailability, in vitro solubility, and physical and chemical properties of elemental iron powders;Motzok;J. Assoc. Off. Anal. Chem.,1978
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