A New Procedure to Fortify Fluid Milk and Dairy Products with High-Bioavailable Ferrous Sulfate
Open Access
- 1 June 1997
- journal article
- research article
- Published by Oxford University Press (OUP) in Nutrition Reviews
- Vol. 55 (6) , 240-246
- https://doi.org/10.1111/j.1753-4887.1997.tb01611.x
Abstract
The behavior of SFE-171 used for food fortification was studied. The biological and nutritional properties of this new iron source are discussed in tKeywords
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