Green nanotechnology for preserving and enriching yogurt with biologically available iron (II)
Sign Up to like & getrecommendations! Published in 2021 at "Innovative Food Science and Emerging Technologies"
DOI: 10.1016/j.ifset.2021.102645
Abstract: Abstract Bio iron (II) nanoparticles can be natural preservative and a source of available iron. Bacillus subtilis ML6 supernatant reduced FeCl3, producing biological ferrous nanoparticles (Bio-Fe (II)NPs). Bio-Fe (II)NPs were crystalline, absorbed UV at the… read more here.
Keywords: available iron; nanotechnology; yogurt; bio nps ... See more keywords