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A Comparative Study of the Bioavailability of Fe, Cu and Zn from Gluten-Free Breads Enriched with Natural and

Anna Rogaska1, Julita Reguła1, Joanna Suliburska1

  • 1Department of Human Nutrition and Dietetics, Poznan University of Life Sciences, Wojska Polskiego St. 31, 60-624 Poznan, Poland.

Foods (Basel, Switzerland)
|December 16, 2020
PubMed

Keywords:
bioavailabilitycopperenrichmentgluten-free breadsironmineralsratszinc

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