Application of Iron Oxide as a pH-dependent Indicator for Improving the Nutritional Quality

Acid food indicators can be used as pH indicators for evaluating the quality and freshness of fermented products during the full course of distribution. Iron oxide particles are hardly suspended in water, but partially or completely agglomerated. The agglomeration degree of the iron oxide particles...

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Detalles Bibliográficos
Autores principales: Meng, Xiangpeng, Ryu, Jina, Kim, Bumsik, Ko, Sanghoon
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society of Clinical Nutrition 2016
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4967720/
https://www.ncbi.nlm.nih.gov/pubmed/27482521
http://dx.doi.org/10.7762/cnr.2016.5.3.172

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4967720/
https://www.ncbi.nlm.nih.gov/pubmed/27482521
http://dx.doi.org/10.7762/cnr.2016.5.3.172

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