Bioavailability of iron, vitamin A, zinc, and folic acid ...
2015-10-15u2002·u2002In studies from Thailand and Cambodia, bioavailability of water‐soluble iron fortificants was assessed in fish sauce after discovering that the addition of citric acid improved organoleptic qualities without affecting sensory qualities.38 In a stable isotope tracer study conducted in Thailand and published in 2005,39 the absorption of ferrous ...
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