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Heme iron as potential iron fortifier for food application – characterization by material techniques
Autor:
Jarzębski Maciej, Wieruszewski Marek, Kościński Mikołaj, Rogoziński Tomasz, Kobus-Cisowska Joanna, Szablewski Tomasz, Perła-Kaján Joanna, Waszkowiak Katarzyna, Jakubowicz Jarosław
Publikováno v:
Reviews on Advanced Materials Science, Vol 62, Iss 1, Pp pp. 315-322 (2023)
The modern food industry requires new analytical methods for high-demand food supplements, personalized diets, or bioactive foods development. One of the main goals of the food industry is to discover new ways of food fortification. This applies to f
Externí odkaz:
https://doaj.org/article/864e7e1468fc45818c9b76f6648e9bb8