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Hydrolysis of Soybean Protein Improves Iron Bioavailability by Caco-2 Cell
by Ying Lv, Shuntang Guo, Elad Tako and Raymond P. Glahn
Journal of Food and Nutrition Research. 2014, 2(4), 162-166. DOI: 10.12691/jfnr-2-4-5
Pub. Date: May 10, 2014Views: 24129Downloads: 19688Citations: 2
iron bioavailability hydrolysis soybean peptides Caco-2 cells
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