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Assessment of iron bioavailability from different bread making processes using an in vitro intestinal cell model. (2017)

First Author: Rodriguez-Ramiro I

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

Volume: 228

Parent Publication: Food chemistry

ISSN: 0308-8146