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Impact of the fortification of a rice beverage with different calcium and iron sources on calcium and iron bioaccessibility.
Silva, Joyce Grazielle Siqueira; Rebellato, Ana Paula; Abreu, Júlia Silvestre de; Greiner, Ralf; Pallone, Juliana Azevedo Lima.
Afiliación
  • Silva JGS; Department of Food Science, School of Food Engineering, University of Campinas, Campinas, São Paulo, Brazil. Electronic address: joycegrazielle@ymail.com.
  • Rebellato AP; Department of Food Science, School of Food Engineering, University of Campinas, Campinas, São Paulo, Brazil.
  • Abreu JS; Department of Food Science, School of Food Engineering, University of Campinas, Campinas, São Paulo, Brazil.
  • Greiner R; Department of Food Technology and Bioprocess Engineering, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Haid-und-Neu-Straße 9, 76131 Karlsruhe, Germany.
  • Pallone JAL; Department of Food Science, School of Food Engineering, University of Campinas, Campinas, São Paulo, Brazil.
Food Res Int ; 161: 111830, 2022 11.
Article en En | MEDLINE | ID: mdl-36192962
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Oryza / Difosfatos Tipo de estudio: Prognostic_studies Idioma: En Revista: Food Res Int Año: 2022 Tipo del documento: Article Pais de publicación: Canadá
Texto completo
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XML
PubMed Links
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Oryza / Difosfatos Tipo de estudio: Prognostic_studies Idioma: En Revista: Food Res Int Año: 2022 Tipo del documento: Article Pais de publicación: Canadá