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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...
Autores principales: | Meng, Xiangpeng, Ryu, Jina, Kim, Bumsik, Ko, Sanghoon |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Korean Society of Clinical Nutrition
2016
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Materias: | |
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 |
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