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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 Cilla

subject

food.ingredientChemistryPhosphorusIn vitro digestionchemistry.chemical_elementfood and beveragesPhosphorusMilk-based fruit beveragesCalciumBioavailabilityPascalizationfluids and secretionsfoodCaco-2Skimmed milkHigh-pressure processingCalciumFood scienceSolubilityDigestionCaco-2 cellsFood Science

description

9 páginas, 4 figuras, 4 tablas.-- et al.

yearjournalcountryeditionlanguage
2011-11-01
10.1016/j.foodres.2011.07.018http://hdl.handle.net/10261/49827
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