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pro vyhledávání: '"Fathi Rahmawati"'
Autor:
Edy Subroto, Zaida Zaida, Rossi Indiarto, Putri Widyanti Harlina, Robi Andoyo, Fang Geng, Fathi Rahmawati
Publikováno v:
International Journal of Food Properties, Vol 27, Iss 1, Pp 300-313 (2024)
ABSTRACTIron fortification in the form of ferrous sulfate is associated with several disadvantages, particularly related to the unpleasant after-taste. In this context, ferrous sulfate must be encapsulated by forming solid lipid nanoparticles (SLNs),
Externí odkaz:
https://doaj.org/article/9d5862b00eed418893982e04cc576d45
