The Contribution of Iron Fortified Soy Sauce in the Decrease of Anemia Prevalence in China

Junsheng Huo, Sun Jing, Yin Jiyong, Huang Jian and Junshi Chen
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Junshi Chen: Food Fortification office, Institute of Nutrition and Health, Chinese Center for Disease Control and Prevention, China

Biomedical Journal of Scientific & Technical Research, 2020, vol. 24, issue 4, 18460-18467

Abstract: To study the contribution of iron fortified soy sauce (IFSS) application in the decrease of anemia prevalence in China in the last decade...

Keywords: Biomedical Sciences; Biomedical Research; Technical Research; CIron Fortification; Soy Sauce; Anemia; Iron Deficiency; Nutrition (search for similar items in EconPapers)
Date: 2020
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Persistent link: https://EconPapers.repec.org/RePEc:abf:journl:v:24:y:2020:i:4:p:18460-18467

DOI: 10.26717/BJSTR.2020.24.004089

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