In vitro bioaccessibility of calcium, iron and zinc from breads and bread spreads
The in vitro bioaccessibility of calcium, iron and zinc of breads added with different bread spreads was determined. The mineral contents were assessed by flame atomic absorption spectrophotometer and expressed in fresh weight (mg/100 g). For the mineral bioaccessibility determination, in vitro gast...
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| Autores Principales: | , |
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| Formato: | Journal Contribution |
| Lenguaje: | English |
| Publicado: |
2017
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| Materias: | |
| Acceso en línea: | http://agris.upm.edu.my:8080/dspace/handle/0/13092 |
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