Rodriguez-Ramiro, I <br/><br/>
Estimation of the iron bioavailability in green vegetables using an in vitro digestion/Caco-2 cell model.  [electronic resource] 

 -  Food chemistry  Dec 2019 
 - 125292 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.2019.125292  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Biological Availability<br/>Caco-2 Cells<br/>Digestion<br/>Ferritins--metabolism<br/>Humans<br/>Iron--analysis<br/>Molecular Weight<br/>Vegetables--chemistry