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Cambridge University Press

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Homogenization, lyophilization or acid-extraction of meat products improves iron uptake from cereal–meat product combinations in an in vitro digestion/Caco-2 cell model

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Cambridge University Press

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Mathematical model of zinc absorption: effects of dietary calcium, protein and iron on zinc absorption

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An evaluation of the phytate, zinc, copper, iron and manganese contents of, and Zn availability from, soya-based textured-vegetable-protein meat-substitutes or meat-extenders

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Effects of ascorbic acid, phytic acid and tannic acid on iron bioavailability from reconstituted ferritin measured by an in vitro digestion–Caco-2 cell model

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