In vitro digestion for assessing micronutrient bioavailability: the importance of digestion duration
Author:
Affiliation:
1. Massey Institute of Food Science & Technology, College of Sciences, Massey University, Palmerston North, New Zealand;
2. School of Health Sciences, College of Health, Massey University, Palmerston North, New Zealand
Publisher
Informa UK Limited
Subject
Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/09637486.2018.1481200
Reference42 articles.
1. Bioavailability of β-carotene isomers from raw and cooked carrots using an in vitro digestion model coupled with a human intestinal Caco-2 cell model
2. Bioavailability of calcium and its absorption inhibitors in raw and cooked green leafy vegetables commonly consumed in India – An in vitro study
3. Iron or zinc dialyzability obtained from a modified in vitro digestion procedure compare well with iron or zinc absorption from meals
4. L-α-Glycerophosphocholine Contributes to Meat's Enhancement of Nonheme Iron Absorption
5. ExPASy: SIB bioinformatics resource portal
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