Iron Availability from Iron-Fortified Spirulina by an in Vitro Digestion/Caco-2 Cell Culture Model-Reference-Cited by-同舟云学术

Iron Availability from Iron-Fortified Spirulina by an in Vitro Digestion/Caco-2 Cell Culture Model

Published:2001-03-01 Issue:3 Volume:49 Page:1625-1629
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Puyfoulhoux Grégoire¹,Rouanet Jean-Max¹,Besançon Pierre¹,Baroux Bruno¹,Baccou Jean-Claude¹,Caporiccio Bertrand¹

Affiliation:

1. Unité Nutrition and Unité de Physiologie et Technologie Végétales, Laboratoire Génie Biologique et Sciences des Aliments, Université Montpellier II, Montpellier, France, and Aquamer S.A., BP 118, 34140 Mèze, France

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf001193c

Reference36 articles.

1. Iron Deficiency

2. Nutritional iron requirements and food iron absorption

3. Iron absorption and bioavailability: An updated review

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