Dold, Susanne
Zimmermann, Michael B.
Jeroense, Frederike
Zeder, Christophe
Habeych, Edwin
Galaffu, Nicola
Grathwohl, Dominik
Tajeri Foman, Jasmin
Merinat, Sylvie
Rey, Brigitte
Sabatier, Magalie
Moretti, Diego http://orcid.org/0000-0002-7366-2182
Funding for this research was provided by:
Nestlé Research Centre
Article History
Received: 16 August 2019
Accepted: 4 March 2020
First Online: 24 March 2020
Competing interests
: S.D., M.B.Z., F.J., C.Z., and D.M. declare no conflict of interest. E.H., N.G., S.M. and B.R. are affiliated with the Nestlé Research Center, Lausanne, Switzerland and are inventors on a patent filed (Application No.: WO2018EP53614 20180214; Status: Pending) on the composition of iron (lll)- phytic acid- hydrolysed corn protein compound described herein and wish to mention that this compound may have further potential as commercial fortificant for food and/or beverages.