Puyfoulhoux, G <br/><br/>
Iron availability from iron-fortified spirulina by an in vitro digestion/Caco-2 cell culture model.  [electronic resource] 

 -  Journal of agricultural and food chemistry  Mar 2001 
 - 1625-9 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>0021-8561 
<br/><br/><label>Standard No.: </label>10.1021/jf001193c  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Bile Acids and Salts--metabolism<br/>Biological Availability<br/>Colonic Neoplasms<br/>Cyanobacteria<br/>Digestion--physiology<br/>Ferritins--metabolism<br/>Food, Fortified<br/>Humans<br/>Intestinal Mucosa--physiology<br/>Iron--pharmacokinetics<br/>Models, Biological<br/>Pancreatin--metabolism<br/>Pepsin A--metabolism<br/>Swine<br/>Tumor Cells, Cultured