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Cooking Chicken Breast Reduces Dialyzable Iron Resulting from Digestion of Muscle Proteins
The purpose of this research was to study the effect of cooking chicken breast on the production of dialyzable iron (an in vitro indicator of bioavailable iron) from added ferric iron. Chicken breast muscle was cooked by boiling, baking, sautéing, or deep-frying. Cooked samples were mixed with ferri...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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Hindawi Publishing Corporation
2014
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4745525/ https://www.ncbi.nlm.nih.gov/pubmed/26904627 http://dx.doi.org/10.1155/2014/345751 |