Effect of myofibrillar muscle proteins on thein vitrobioavailability of non-haem iron
Author:
Publisher
Informa UK Limited
Subject
Food Science
Link
http://www.tandfonline.com/doi/pdf/10.3109/09637489809086410
Reference37 articles.
1. Functionality of muscle proteins in gelation mechanisms of structured meat products
2. The importance of reductive mechanisms for intestinal uptake of iron from ferric maltol and ferric nitrilotriacetic acid (NTA)
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4. Ca2+-SPECIFIC REMOVAL OF Z LINES FROM RABBIT SKELETAL MUSCLE
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