Rapid Communication
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference24 articles.
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2. Determination of SH- and SS-groups in some food proteins using Ellman’s reagent;Beveridge;Journal of Food Science,1974
3. Food iron absorption in human subjects. III. Comparison of the effect of animal proteins on non-haem iron absorption;Cook;American Journal of Clinical Nutrition,1976
4. Tissue sulphydryl groups;Ellman;Archives of Biochemistry and Biophysics,1959
5. Absorption of di- and trivalent iron. Experimental evidence;Forth;Arzneimittel Forschung/Drug Research,1987
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2. Cooking Chicken Breast Reduces Dialyzable Iron Resulting from Digestion of Muscle Proteins;International Journal of Food Science;2014
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4. Heating chicken breast muscle reduces the amount of dialyzable iron after extraction and digestion;International Journal of Food Sciences and Nutrition;2011-10-19
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