Pectin-interactions and in vitro bioaccessibility of...

Food Hydrocolloids 2015 / 07 Vol. 49

Pectin-interactions and in vitro bioaccessibility of calcium and iron in particulated tomato-based suspensions

Kyomugasho, Clare, Willemsen, Katleen L.D.D., Christiaens, Stefanie, Van Loey, Ann M., Hendrickx, Marc E.
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Volume:
49
Language:
english
Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2015.03.011
Date:
July, 2015
File:
PDF, 2.31 MB
english, 2015
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