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Iron bioavailability of a casein-based iron fortificant compared with that of ferrous sulfate in whole milk: a randomized trial with a crossover design in adult women
BACKGROUND: A highly soluble iron–casein complex has been developed for food fortification purposes with the aim to provide high iron bioavailability. OBJECTIVE: We aimed to determine the iron bioavailability of the iron–casein complex relative to that of ferrous sulfate (control) when given with wh...
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| Publicat a: | Am J Clin Nutr |
|---|---|
| Autors principals: | , , , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Oxford University Press
2019
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6885464/ https://ncbi.nlm.nih.gov/pubmed/31573611 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1093/ajcn/nqz237 |
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