Influence of the sulphydryl content of animal proteins on in vitro bioavailability of non-haem iron

Food Chemistry

Volumn 61, Issue 1-2, 1998, Pages 1-7

  Mulvihill, Breda ^a   Morrissey, Patrick A ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

[No Author keywords available]

Indexed keywords

FERRIC ION; FERROUS ION; IRON; N ETHYLMALEIMIDE; OVALBUMIN; PROTEIN; THIOL GROUP;

ARTICLE; BIOAVAILABILITY; DIGESTION; MEAT; WHEY;

ANIMALIA;

EID: 0031954579     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(97)00127-1     Document Type: Article

References (24)

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