1. New approaches, bioavailability and the use of chelates as a promising method for food fortification. (30th March 2022) Authors: Mattar, Ghadeer; Haddarah, Amira; Haddad, Joseph; Pujola, Montserrat; Sepulcre, Franscesc Journal: Food chemistry Issue: Volume 373:Part A(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗