In vitrobioaccessibility of iron and zinc in fortified fruit beverages
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2009.01917.x/fullpdf
Reference23 articles.
1. Iron availability: an updated review;Amaro;International Journal of Food Sciences and Nutrition,2004
2. Effect of pH and ionic strength on the binding of bivalent cations to β-casein;Baumy;Le Lait,1988
3. Nutritional aspect of zinc availability;Cámara;International Journal of Food Sciences and Nutrition,2003
4. Intestinal bioavailability of minerals and trace elements from milk and beverages in humans;Ekmekcioglu;Nahrung,2000
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