Iron-Binding Properties, Amino Acid Composition, and Structure of Muscle Tissue Peptides from in vitro Digestion of Different Meat Sources
Author:
Publisher
Wiley
Subject
Food Science
Reference53 articles.
1. Nonheme-iron absorption from a phytate-rich meal is increased by the addition of small amounts of pork meat
2. Increasing the Cooking Temperature of Meat Does Not Affect Nonheme Iron Absorption from a Phytate-Rich Meal in Women
3. Proteolytic Digestion of Meat Is Not Necessary for Iron Solubilization
4. Iron Derivatives from Casein Hydrolysates as a Potential Source in the Treatment of Iron Deficiency
5. Food iron absorption in human subjects. III. Comparison of the effect of animal proteins on nonheme iron absorption
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