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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...

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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

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