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Bioaccessibility of four calcium sources in different whey-..:
Lorieau, Lucie
;
Le Roux, Linda
;
Gaucheron, Frédéric
...
Food Chemistry. 245 (2018) - p. 454-462 , 2018
Link:
https://doi.org/10.1016/j.foodchem.2017.10.108
RT Journal T1
Bioaccessibility of four calcium sources in different whey-based dairy matrices assessed by in vitro digestion
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodchem.2017.10.108&Exemplar=1&LAN=DE A1 Lorieau, Lucie A1 Le Roux, Linda A1 Gaucheron, Frédéric A1 Ligneul, Amandine A1 Hazart, Etienne A1 Dupont, Didier A1 Floury, Juliane PB Elsevier BV YR 2018 SN 0308-8146 JF Food Chemistry VO 245 SP 454 OP 462 LK http://dx.doi.org/https://doi.org/10.1016/j.foodchem.2017.10.108 DO https://doi.org/10.1016/j.foodchem.2017.10.108 SF ELIB - SuUB Bremen
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