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The effect of proteins from animal source foods on heme iron bioavailability in humans

Fernando Pizarro1, Manuel Olivares1, Carolina Valenzuela2

  • 1Micronutrients Laboratory, Institute of Nutrition and Food Technology (INTA), University of Chile, Avda. El Líbano 5524, Santiago, Chile.

Food Chemistry
|November 24, 2015
PubMed

Keywords:
Animal proteinHeme ironHumansIron bioavailability

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