6533b82dfe1ef96bd1290bb0
RESEARCH PRODUCT
Effect of processing and food matrix on calcium and phosphorous bioavailability from milk-based fruit beverages in Caco-2 cells
María Jesús LagardaLucía PlazaAmparo AlegríaReyes BarberáConcepción Sánchez-morenoBegoña De AncosM. Pilar CanoAntonio Cillasubject
food.ingredientChemistryPhosphorusIn vitro digestionchemistry.chemical_elementfood and beveragesPhosphorusMilk-based fruit beveragesCalciumBioavailabilityPascalizationfluids and secretionsfoodCaco-2Skimmed milkHigh-pressure processingCalciumFood scienceSolubilityDigestionCaco-2 cellsFood Sciencedescription
9 páginas, 4 figuras, 4 tablas.-- et al.
year | journal | country | edition | language |
---|---|---|---|---|
2011-11-01 |