Green nanotechnology for preserving and enriching yogurt with biologically available iron (II)

Publication date: Available online 23 February 2021Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Mohamed T. El-Saadony, Mahmoud Z. Sitohy, Mahetab F. Ramadan, Ahmed M. Saad

Source: Innovative Food Science and Emerging Technologies - February 23, 2021 Category: Food Science Source Type: research