Assessment of iron bioavailability from different bread making processes using an in vitro intestinal cell model (2017)
Attributed to:
Speciation and bioavailability of iron in plant foods
funded by
BBSRC
Abstract
No abstract provided
Bibliographic Information
Digital Object Identifier: http://dx.doi.org/10.1016/j.foodchem.2017.01.130
PubMed Identifier: 28317782
Publication URI: http://europepmc.org/abstract/MED/28317782
Type: Journal Article/Review
Parent Publication: Food Chemistry
ISSN: 0308-8146