Intake of Maillard reaction products reduces iron bioavailability in male adolescents

  1. García, M.M.
  2. Seiquer, I.
  3. Delgado-Andrade, C.
  4. Galdó, G.
  5. Navarro, M.P.
Revue:
Molecular Nutrition and Food Research

ISSN: 1613-4125,  1613-4133

Année de publication: 2009

Volumen: 53

Número: 12

Pages: 1551-1560

Type: Article

DOI: 10.1002/MNFR.200800330 GOOGLE SCHOLAR
La source de données: Scopus