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Impact of Ascorbic Acid on the In Vitro Iron Bioavailability of a Casein-Based Iron Fortificant
A new iron–casein complex (ICC) has been developed for iron (Fe) fortification of dairy matrices. The objective was to assess the impact of ascorbic acid (AA) on its in vitro bioavailability in comparison with ferrous sulfate (FeSO(4)) and ferric pyrophosphate (FePP). A simulated digestion coupled w...
Guardat en:
| Publicat a: | Nutrients |
|---|---|
| Autors principals: | , , , , , , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
MDPI
2020
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7551990/ https://ncbi.nlm.nih.gov/pubmed/32932834 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/nu12092776 |
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