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

Publisher： Cambridge University Press

E-ISSN： 1475-2662|101|6|816-821

ISSN： 0007-1145

Source： British Journal of Nutrition, Vol.101, Iss.6, 2009-03, pp. : 816-821

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