Rodriguez-Ramiro, I <br/><br/>
Assessment of iron bioavailability from different bread making processes using an in vitro intestinal cell model.  [electronic resource] 

 -  Food chemistry  Aug 2017 
 - 91-98 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1873-7072 
<br/><br/><label>Standard No.: </label>10.1016/j.foodchem.2017.01.130  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Biological Availability<br/>Bread--analysis<br/>Caco-2 Cells--metabolism<br/>Digestion<br/>Humans<br/>In Vitro Techniques<br/>Intestines<br/>Iron--metabolism