Estimation of the iron bioavailability in green vegetables using an in vitro digestion/Caco-2 cell model. (2019)
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.2019.125292
PubMed Identifier: 31394334
Publication URI: http://europepmc.org/abstract/MED/31394334
Type: Journal Article/Review
Volume: 301
Parent Publication: Food chemistry
ISSN: 0308-8146