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Updated: Aug 17, 2025

Preparation and Reactivity of a Triphosphenium Bromide Salt: A Convenient and Stable Source of PhosphorusI
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Reactivity of Fe(III)-containing pyrophosphate salts with phenolics: complexation, oxidation, and surface interaction

Judith Bijlsma1, Neshat Moslehi2, Krassimir P Velikov3

  • 1Laboratory of Food Chemistry, Wageningen University & Research, Bornse Weilanden 9, P.O. Box 17, 6700 AA, Wageningen, the Netherlands.

Food Chemistry
|December 16, 2022
PubMed

Keywords:
FlavonoidsFood fortificationIron supplementationMixed calcium-iron (III) pyrophosphate saltsPolyphenols

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