Incorporation of Mg and Ca into nanostructured Fe2O3 improves Fe solubility in dilute acid and sensory characteristics in foods.
| Image |  |
|---|---|
| Description | scientific article |
| Author/s |
author: Frank Krumeich Alexandra Teleki Jesper T.N. Knijnenburg Florentine M Hilty |
| Publication date | November 4, 2010 |
| Language | English |
| Country of origin | |
| Wikipedia link | |
| Copyright status | |
| Missing/wrong data? | Edit Wikidata item |