Seed Coat Removal Improves Iron Bioavailability in Cooked...

Journal of Agricultural and Food Chemistry 2013 / 08 Vol. 61; Iss. 34

Seed Coat Removal Improves Iron Bioavailability in Cooked Lentils: Studies Using an in Vitro Digestion/Caco-2 Cell Culture Model

DellaValle, Diane M., Vandenberg, Albert, Glahn, Raymond P.
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Volume:
61
Language:
english
Journal:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/jf4022916
Date:
August, 2013
File:
PDF, 2.24 MB
english, 2013
Conversion to is in progress
Conversion to is failed