Work

Nanotechnology for increased micronutrient bioavailability

Year: 2014

Type: article

Source: Trends in Food Science & Technology

DOI: 10.1016/j.tifs.2014.08.006

Authors: Iris J. Joye, Gabriel Davidov-Pardo, David Julian McClements

Institutions: University of Massachusetts Amherst, KU Leuven, King Abdulaziz University

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Zero hunger, Good health and well-being

Open Access status: closed

OpenAlex ID: W2008275526

FWCI: 22.93

Cites: 113

Cited by: 257

Related to: 10