Work

Chemical forms of iron in commercial soy sauce and the soy sauce fortified with iron salts

Year: 1989

Type: article

Source: Journal Of Consumer Studies and Home Economics

DOI: 10.1111/j.1470-6431.1989.tb00018.x

Authors: KOHJI HORI, TAKUO OKITA

Institution: Fukuoka University

Language: English

Topic: Food Nutrient Composition and Product Development

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2043908191

FWCI: 1.242

Cites: 8

Cited by: 4

Related to: 10