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Estimation of the iron bioavailability in green vegetables using an in vitro digestion/Caco-2 cell model. (2019)

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.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