Assessment of iron bioavailability from different bread making processes using an in vitro intestinal cell model

Rodriguez-Ramiro, I., Brearley, C. A., Bruggraber, S. F. A., Perfecto, A., Shewry, Peter and Fairweather-Tait, S. (2017) Assessment of iron bioavailability from different bread making processes using an in vitro intestinal cell model. Food Chemistry, 228. pp. 91-98. 10.1016/j.foodchem.2017.01.130
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Project Designing Seeds for Nutrition and Health (DS), Design Cereal Seeds [Shewry/Mitchell], Speciation and bioavailability of iron in plant foods
Date Deposited 05 Dec 2025 09:54
Last Modified 19 Dec 2025 14:37

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