Assessment of iron bioavailability from different bread making processes using an in vitro intestinal cell model
Dada i recursos
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Open Access PDFPDF
Food Chemistry
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Publisher TDM LinkAPI
Food Chemistry
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Publisher TDM LinkAPI
Food Chemistry
Informació addicional
| Camp | Valor |
|---|---|
| Font | |
| Versió | |
| Authors |
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| Mantenidor | |
| Email del mantenidor | |
| Article Host Type | publisher |
| Article Is Open Access | true |
| Article License Type | cc-by |
| Article Version Type | publishedVersion |
| Citation Report | https://scite.ai/reports/10.1016/j.foodchem.2017.01.130 |
| DFW Organisation | RRes |
| DFW Work Package | 2 |
| DOI | 10.1016/j.foodchem.2017.01.130 |
| Date Last Updated | 2019-07-31T16:06:33.149059 |
| Evidence | open (via crossref license) |
| Journal Is Open Access | false |
| Open Access Status | hybrid |
| PDF URL | |
| URL del publicador | https://doi.org/10.1016/j.foodchem.2017.01.130 |