J Food Sci

ISSN	1750-3841
ISSN-L	-
IUID	284a2cd722c2444487039cbcead22048
Modified	2020-11-30T21:41:45.263Z
Created	2020-11-30T21:41:45.263Z

Year 2010

PubMed DOI Crossref

Incorporation of Mg and Ca into nanostructured Fe2O3 improves Fe solubility in dilute acid and sensory characteristics in foods.

Hilty FM, Knijnenburg JT, Teleki A, ..., Pratsinis SE, Zimmermann MB

J Food Sci 76 (1) N2-10 [2010-11-04; online 2010-11-04]

Alexandra Teleki SciLifeLab Fellow

SciLifeLab Data Centre

Publications 9.5.1