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The Caco-2 Cell Bioassay for Measurement of Food Iron Bioavailability
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A comparative study of iron bioavailability from cocoa supplemented with ferric pyrophosphate or ferrous fumarate in

S Navas-Carretero1, B Sarriá, A M Pérez-Granados

  • 1Department of Metabolism and Nutrition, Instituto del Frío (CSIC), José Antonio Novais, Madrid, Spain.

Annals of Nutrition & Metabolism
|June 26, 2007
PubMed
Abstract

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