| Autor: |
Vorob'eva IS, Baĭkov VG, Vorob'eva VM, Shatniuk LN |
| Jazyk: |
ruština |
| Zdroj: |
Voprosy pitaniia [Vopr Pitan] 2009; Vol. 78 (6), pp. 67-72. |
| Abstrakt: |
Influence of different iron compounds at combined vitamin fortification on hygienic and biochemical properties of freshly grounded first-class wheat flour under storage was studied. It proved, that more intensive oxidative and hydrolytic processes take place in the lipid complex of the flour, fortified with ferrous sulfate heptahydrate. |
| Databáze: |
MEDLINE |
| Externí odkaz: |
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