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

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dc.contributor.authorDueik González, Verónica Paula
dc.contributor.authorChen B., Diosady L.
dc.date.accessioned2020-07-02T23:20:05Z
dc.date.available2020-07-02T23:20:05Z
dc.date.issued2017
dc.fuente.origenConveris
dc.identifier.doi10.1155/2017/1805047
dc.identifier.issn0146-9428
dc.identifier.issn1745-4557
dc.identifier.urihttps://doi.org/10.1155/2017/1805047
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/31041
dc.language.isoen
dc.nota.accesoContenido completo
dc.pagina.final7
dc.pagina.inicio1
dc.revistaJournal of Food Qualityes_ES
dc.rightsacceso abierto
dc.subject.ddc620
dc.subject.deweyIngenieríaes_ES
dc.subject.otherHierroes_ES
dc.subject.otherPolifenoleses_ES
dc.subject.otherÁcido etilendiaminotetraacéticoes_ES
dc.titleIron-Polyphenol Interaction Reduces Iron Bioavailability in Fortified Tea: Competing Complexation to Ensure Iron Bioavailabilityes_ES
dc.typeartículo
dc.volumenVol. 2017
sipa.codpersvinculados166405
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