Lactic acid fermentation stimulated iron absorption by Caco-2 cells is associated with increased soluble Fe2+ content in carrot juice
Journal article, 2006

Author

Sharon W Bergkvist

Chalmers, Chemical and Biological Engineering, Life Sciences, Food and Nutrition Science

Thomas Andlid

Chalmers, Chemical and Biological Engineering, Life Sciences, Food and Nutrition Science

Ann-Sofie Sandberg

Chalmers, Chemical and Biological Engineering, Life Sciences, Food and Nutrition Science

Br J Nutr

Vol. 96 705-711

Subject Categories

Food Science

More information

Created

10/7/2017