In Vitro Iron Bioavailability of Brazilian Food-Based by-Products

Background: Iron deficiency is a public health problem in many low- and middle-income countries. Introduction of agro-industrial food by-products, as additional source of nutrients, could help alleviate this micronutrient deficiency, provide alternative sources of nutrients and calories in developed...

Descripción completa

Detalles Bibliográficos
Autores principales: Chiocchetti, Gabriela M., De Nadai Fernandes, Elisabete A., Wawer, Anna A., Fairweather-Tait, Susan, Christides, Tatiana
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6023423/
https://www.ncbi.nlm.nih.gov/pubmed/29772658
http://dx.doi.org/10.3390/medicines5020045

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6023423/
https://www.ncbi.nlm.nih.gov/pubmed/29772658
http://dx.doi.org/10.3390/medicines5020045

Ejemplares similares