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