Effect of Different Iron Source, Functional Ingredients, Package and Storage Condition on Iron Bioavailability of Iron Fortified Milk Powder
博士 === 東海大學 === 畜產與生物科技學系 === 104 === The first purpose of this research was to discuss commercial milk powder which was fortified with different iron source effecting its in vitro biovailability by milk fat levels, functional food ingredients of docosahexaenoic acid (DHA), eicosapentaenoic acid (EP...
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| Format: | Others |
| Language: | zh-TW |
| Published: |
2016
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| Online Access: | http://ndltd.ncl.edu.tw/handle/92376468779175851048 |