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Bioavailability of iron, vitamin A, zinc, and folic acid when added to condiments and seasonings
Seasonings and condiments can be candidate vehicles for micronutrient fortification if consumed consistently and if dietary practices ensure bioavailability of the nutrient. In this review, we identify factors that may affect the bioavailability of iron, vitamin A, zinc, and folic acid when added to...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2015
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5019242/ https://www.ncbi.nlm.nih.gov/pubmed/26469774 http://dx.doi.org/10.1111/nyas.12947 |