Iron bioavailability from a lipid-based complementary food fortificant mixed with millet porridge can be optimized by adding phytase and ascorbic acid but not by using a mixture of ferrous sulfate and sodium iron EDTA

Authors
Cercamondi, C. I., Egli, I. M., Mitchikpe, E., Tossou, F., Hessou, J., Zeder, C., Hounhouigan, J. D., Hurrell, R. F.
Periodical Name
The Journal of Nutrition
Volume
143
Issue
8
Year
2013
Pages
1233-1239