FORTIFICATION OF THE WHEAT FLOUR IN MOROCCO: CHANGE OF THE ELEMENTARY IRON BY THE NAFEEDTA

被引：0
作者：
Aguenaou, Hassan [1 ]
Rahmani, Mohammed [2 ]
El Ammari, Laila [3 ]
Sahaba, Mahjoub [4 ]
Lhoussaine, Saad [5 ]
Izem, Abdellatif [6 ]
Labzizi, Saloua [3 ]
El Hajjab, Amina [7 ]
机构：
[1] Ibn Tofail Univ CNESTEN, Joint Res Unit Nutr & Food, URAC 39, Reg Designated Ctr Nutr AFRA IAEA, Rabat, Morocco
[2] Inst Agron Hassan II, Rabat, Morocco
[3] Minist Hlth, Rabat, Morocco
[4] Inst Format Ind Meuniere, Casablanca, Morocco
[5] Lab Officiel Anal & Rech Chim, Casablanca, Morocco
[6] Federat Natl Minoterie, Casablanca, Morocco
[7] Off Natl Secur Sanit Prod Alimentaires, Rabat, Morocco
来源：
ANNALS OF NUTRITION AND METABOLISM | 2017年 / 71卷
关键词：
Fortification; wheat flour; Morocco; elementary iron; NaFeEDTA;
D O I：
暂无
中图分类号：
R5 [内科学];
学科分类号：
1002 ; 100201 ;
摘要：
144/2141
引用
收藏
页码：806 / 806
页数：1
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