Effects of Soy Protein and Calcium Levels on Mineral Bioaccessibility and Protein Digestibility from Enteral Formulas
Author:
Publisher
Springer Science and Business Media LLC
Subject
Chemistry (miscellaneous),Food Science
Link
http://link.springer.com/content/pdf/10.1007/s11130-014-0432-y.pdf
Reference32 articles.
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5. Pizarro F, Boccio J, Salgueiro M, Olivares M, Carmuega E, Weill R (2012) Bioavailability of stabilised ferrous gluconate with glycine in fresh cheese matrix: a novel iron compound for food fortification. Biol Trace Elem Res 151(3):441–445. doi: 10.1007/s12011-012-9574-7
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