New approaches, bioavailability and the use of chelates as a promising method for food fortification
Ghadeer Mattar, Amira Haddarah, Joseph Haddad, Montserrat Pujolà Cunill, Franscesc Sepulcre
Topics & Concepts
BioavailabilityFood fortificationFortificationFortified FoodMicronutrientChelationBiotechnologyBusinessFood scienceChemistryBiologyPharmacologyOrganic chemistryIron Metabolism and DisordersPlant Micronutrient Interactions and EffectsTrace Elements in Health