Does the addition of caseinophosphopeptides or milk improve zinc in vitro bioavailability in fruit beverages?

  1. García-Nebot, M.J.
  2. Alegría, A.
  3. Barberá, R.
  4. Clemente, G.
  5. Romero, F.
Revue:
Food Research International

ISSN: 0963-9969

Année de publication: 2009

Volumen: 42

Número: 10

Pages: 1475-1482

Type: Article

DOI: 10.1016/J.FOODRES.2009.08.005 GOOGLE SCHOLAR

Objectifs de Développement Durable

La source de données: Scopus