Iron-Polyphenol Interaction Reduces Iron Bioavailability in Fortified Tea: Competing Complexation to Ensure Iron Bioavailability

Thumbnail Image
Files
Iron Polyphenol Interaction Reduces Iron Bioavailability in Fortified Tea Competing Complexation to Ensure Iron Bioavailability.pdf(1.18 MB)
Date
2017
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
Abstract
Description
Keywords
Citation
URI
https://doi.org/10.1155/2017/1805047
 https://repositorio.uc.cl/handle/11534/31041
Collections
Artículos de revistas