Physicochemical property and iron supplementation of pickled cucumber with NaFeEDTA
Iron fortified foods can effectively reduce the global prevalence of iron deficiency, and the intake of acidic substances can improve the bioavailability of iron elements in food. Using pickled cucumbers as the research object, the effects of sodium ferric ethylenediaminetetraacetate (NaFeEDTA) on p...
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| Format: | Article |
| Language: | English |
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Editorial Department of China Brewing
2024-09-01
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| Series: | Zhongguo niangzao |
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| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-9-112.pdf |