Particle Size, Surface Area, and Amorphous Content as Predictors of Solubility and Bioavailability for Five Commercial Sources of Ferric Orthophosphate in Ready-To-Eat Cereal

DOI: 10.3390/nu8030129

Keywords: ferric orthophosphate, reduced iron, bioavailability, solubility, particle size, surface area, amorphous content, X-ray diffraction, dynamic vapor sorption, physicochemical properties

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