Reducing the particle size of some iron compounds can improve their bioavailability in rats, without increasing their tendency to cause colour and odour changes when added to foods.
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Miller, D. New leverage against iron deficiency. Nature Nanotech 5, 318–319 (2010). https://doi.org/10.1038/nnano.2010.91
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DOI: https://doi.org/10.1038/nnano.2010.91
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