Evaluation of in vitro iron bioavailability in free form and as whey peptide-iron complexes
ME Caetano-Silva, A Cilla… - Journal of Food …, 2018 - Elsevier
Finding alternatives for food fortification in a bioavailable form of iron is needed because
iron deficiency leads to several diseases. Iron solubility and in vitro iron absorption were
evaluated in free and complexed forms, as iron salts or peptide-iron complexes. Whey …
iron deficiency leads to several diseases. Iron solubility and in vitro iron absorption were
evaluated in free and complexed forms, as iron salts or peptide-iron complexes. Whey …
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