Screening of iron-enriched fungus from natural environment and evaluation of organically bound iron bioavailability in rats

Autor: Xin-Guo Zhang, Guo-Di Ma, Xiao-Qian Chen, Yi-nan Peng, Xiao-Ru Li

Publikováno v: Food Science and Technology, Vol 35, Iss 1, Pp 58-65 (2015)
Food Science and Technology v.35 n.1 2015
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 35, Issue: 1, Pages: 58-65, Published: MAR 2015

Iron is an essential element for nearly all living organisms, and its deficiency is the most common form of malnutrition in the world. The organic forms of trace elements are considered more bioavailable than the inorganic forms. Although Saccharomyc

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::476e999b6beb88f43ff9a1de0167480b
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000100058&lng=en&tlng=en