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Effect of Bread Baking on the Bioavailability of Hydrogen-R..:
Maekawa, Atsushi A.
;
Glahn, Raymond P.
;
Lei, Xin Gen
.
Journal of Agricultural and Food Chemistry. 54 (2006) 21 - p. 8362-8368 , 2006
Link:
https://doi.org/10.1021/jf0615395
RT Journal T1 <Title>Effect of Bread Baking on the Bioavailability of Hydrogen-Reduced Iron Powder Added to Unenriched Refined Wheat Flour</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1021_jf0615395&Exemplar=1&LAN=DE A1 Maekawa, Atsushi A. A1 Glahn, Raymond P. A1 Lei, Xin Gen A1 Miller, Dennis D. PB American Chemical Society (ACS) YR 2006 SN 0021-8561 SN 1520-5118 JF Journal of Agricultural and Food Chemistry VO 54 IS 21 SP 8362 OP 8368 LK http://dx.doi.org/https://doi.org/10.1021/jf0615395 DO https://doi.org/10.1021/jf0615395 SF ELIB - SuUB Bremen
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