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Assessment of iron bioavailability from different bread making processes using an in vitro intestinal cell model (2016)

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/10.13140/rg.2.2.30837.37609

Publication URI: http://rgdoi.net/10.13140/RG.2.2.30837.37609

Type: Other