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Review
. 2021 Oct;75(10):1419-1424.
doi: 10.1038/s41430-020-00771-8. Epub 2020 Oct 7.

How the cookie crumbled, and the need to strike while the iron is hot

Richard F Hurrell  1
Affiliations
Review

How the cookie crumbled, and the need to strike while the iron is hot

Richard F Hurrell. Eur J Clin Nutr. 2021 Oct.
No abstract available

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References

    1. Carpenter KJ. The estimation of available lysine in animal-source foods. Biochem J. 1960;77:604–10. - DOI
    1. Hurrell RF, Carpenter KJ. Maillard reactions in foods. In: Hoyem T, Kvale O, editors. Physical, chemical and biological changes in foods caused by thermal processing. London: Applied Science; 1977. p. 168–84.
    1. Finot PA, Mottu F, Bujard E, Mauron J. N-substituted lysines as sources of lysine in nutrition. J Adv Exp Med Biol. 1978;105:549–70. https://doi.org/10.1007/978-1-4684-3366-1_27. - DOI
    1. Waterlow JC, Payne PR. The protein gap. Nature. 1975;258:113–7. https://doi.org/10.1038/258113a0. - DOI - PubMed
    1. Hurrell RF, Furniss DE, Burri J, Whittaker P, Lynch SR, Cook JD. Iron fortification of infant cereals: a proposal for the use of ferrous fumarate or ferrous succinate. Am J Clin Nutr. 1989;49:1274–82. - DOI

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