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In vitro and in vivo researches of the iron bioavailability in fortified bakery products
In vitro and in vivo researches of the iron bioavailability in fortified bakery products
2008
Rodica Sturza
Viorel Gudumac
Olga Deseatnicov
Corina Ciobanu
Keywords:
In vivo
Bioavailability
enzymatic degradation
In vitro
Food fortification
Food science
Chemistry
Correction
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