Smaller iron particle size improves bioavailability of hydrogen-reduced iron-fortified bread

Nutrition Research

Volumn 26, Issue 5, 2006, Pages 235-239

  Arredondo, Miguel ^a   Salvat, Valentina ^a   Pizarro, Fernando ^a   Olivares, Manuel ^a  

^a UNIVERSITY OF CHILE   (Chile)

Author keywords

Caco 2 cells; Hydrogen reduced iron; Iron bioavailability; Iron fortification

Indexed keywords

FERRITIN; FERROUS SULFATE; HYDROGEN; IRON;

ARTICLE; BIOAVAILABILITY; BREAD; CELL LINE; HUMAN; HUMAN CELL; PARTICLE SIZE; PRIORITY JOURNAL; SOLUBILITY;

TRITICUM AESTIVUM;

EID: 33746347655     PISSN: 02715317     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.nutres.2006.05.009     Document Type: Article

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