2002•American Journal of Clinical NutritionRequires access

Cofortification of iron-fortified flour with zinc sulfate, but not zinc oxide, decreases iron absorption in Indonesian children

Susilowati Herman, Ian J. Griffin, Susi Suwarti, Fitrah Ernawati, Dewi Permaesih, Djoko Pambudi, Steven A. Abrams

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Key concepts: Zinc, Bioavailability, Fortification, Chemistry, Food science, Food fortification, Wheat flour, Sulfate

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Cofortification of iron-fortified flour with zinc sulfate, but not zinc oxide, decreases iron absorption in Indonesian children — Research Paper | ScholarLens