Assessment of iron bioavailability from different bread making processes using an in vitro intestinal cell model

Өгөгдөл ба материал

Нэмэлт мэдээлэл

Талбар Утга
Эх сурвалж
Хувилбар
Authors
Арчлагч
Хариуцагчийн имэйл
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
Publisher URL https://doi.org/10.1016/j.foodchem.2017.01.130