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

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Citation Report https://scite.ai/reports/10.1016/j.foodchem.2017.01.130
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DFW Work Package 2
DOI 10.1016/j.foodchem.2017.01.130
Date Last Updated 2019-07-31T16:06:33.149059
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Publisher URL https://doi.org/10.1016/j.foodchem.2017.01.130