Corpus ID: 39123566

Bioavailability of Different Iron Compounds Used to Fortify Formulas and Cereals : Technological Problems

@inproceedings{Hurrell2006BioavailabilityOD,
  title={Bioavailability of Different Iron Compounds Used to Fortify Formulas and Cereals : Technological Problems},
  author={R. Hurrell},
  year={2006}
}
  • R. Hurrell
  • Published 2006
  • Bioavailability of a single iron source is difficult to predict. It can vary considerably due to the enhancing or inhibitory effects of other food components on iron absorption and, especially for the less-available sources, it is strongly influenced by the physical characteristics of the iron compound itself. It is sometimes difficult for the food manufacturer or food scientist to interpret the many apparent contradictions in the literature, further complicated by the different methodologies… CONTINUE READING

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