Meat Protein Fractions Enhance Nonheme Iron Absorption in Humans
Author:
Publisher
Oxford University Press (OUP)
Subject
Nutrition and Dietetics,Medicine (miscellaneous)
Link
http://academic.oup.com/jn/article-pdf/136/11/2808/23896293/2808.pdf
Reference31 articles.
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3. Physicochemical determinants of iron bioavailability;Clydesdale;Food Technol.,1983
4. Ascorbic acid chelates in iron absorption: a role for hydrochloric acid and bile;Conrad;Gastroenterology.,1968
5. A mechanistic hypothesis for meat enhancement of nonheme iron absorption: stimulation of gastric secretions and iron chelation;Zhang;Nutr Res.,1990
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