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Revealing the main factors and two-way interactions contributing to food discolouration caused by iron-catechol complexation
Fortification of food with iron is considered to be an effective approach to counter the global health problem caused by iron deficiency. However, reactivity of iron with the catechol moiety of food phenolics leads to discolouration and impairs bioavailability. In this study, we investigated the int...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Nature Publishing Group UK
2020
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7237488/ https://www.ncbi.nlm.nih.gov/pubmed/32427917 http://dx.doi.org/10.1038/s41598-020-65171-1 |