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Oxidative stability of emulsions fortified with iron: the role of liposomal phospholipids
BACKGROUND: Interest in supplementing food with iron to counteract dietary deficiencies has been on the rise in recent years. A major challenge is the pro‐oxidant activity of soluble iron, which compromises the chemical stability of the enriched food products. This problem could be mitigated by enca...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley & Sons, Ltd
2019
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6590114/ https://www.ncbi.nlm.nih.gov/pubmed/30471119 http://dx.doi.org/10.1002/jsfa.9509 |