Production of dialysable and reduced iron byin vitro digestion of chicken muscle protein fractions
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference20 articles.
1. Food iron absorption in human subjects. III. Comparison of the effect of animal proteins on nonheme iron absorption
2. Effect of Animal Proteins on the Absorption of Food Iron in Man
3. Iron absorption in humans as influenced by bovine milk proteins
4. Iron absorption in humans: bovine serum albumin compared with beef muscle and egg white
5. Effects of Meat and Selected Food Components on the Valence of Nonheme Iron duringIn VitroDigestion
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