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HARVARD Citation
Alemán, M. et al. (2016). Oxidative stability of a heme iron-fortified bakery product: Effectiveness of ascorbyl palmitate and co-spray-drying of heme iron with calcium caseinate. Food chemistry. pp. 567-576. [Online].
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Alemán, M. et al. (2016). Oxidative stability of a heme iron-fortified bakery product: Effectiveness of ascorbyl palmitate and co-spray-drying of heme iron with calcium caseinate. Food chemistry. pp. 567-576. [Online].