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

A - Papers appearing in refereed journals

Rodriguez-Ramiro, I., Brearley, C. A., Bruggraber, S. F. A., Perfecto, A., Shewry, P. R. 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.

AuthorsRodriguez-Ramiro, I., Brearley, C. A., Bruggraber, S. F. A., Perfecto, A., Shewry, P. R. and Fairweather-Tait, S.
Year of Publication2017
JournalFood Chemistry
Journal citation228, pp. 91-98
Digital Object Identifier (DOI)doi:10.1016/j.foodchem.2017.01.130
Open accessPublished as ‘gold’ (paid) open access
Funder project or codeDesigning Seeds for Nutrition and Health (DS)
Design Cereal Seeds [Shewry/Mitchell]
Speciation and bioavailability of iron in plant foods
Publisher's version
Output statusPublished
Publication dates
Online28 Jan 2017
Publication process dates
Accepted26 Jan 2017
PublisherElsevier
Elsevier Sci Ltd
Copyright licenseCC BY
ISSN0308-8146

Permalink - https://repository.rothamsted.ac.uk/item/8v461/assessment-of-iron-bioavailability-from-different-bread-making-processes-using-an-in-vitro-intestinal-cell-model

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