Bioavailability evaluation of calcium, magnesium and zinc in Brazilian cheese through a combined model of in vitro digestion and Caco-2 cells
- Teixeira, J.L.D.P.
- Pallone, J.A.L.
- Andrade, C.D.
- Mesías, M.
- Seiquer, I.
Revista:
Journal of Food Composition and Analysis
ISSN: 0889-1575
Ano de publicación: 2022
Volume: 107
Tipo: Artigo
