Bioavailability evaluation of calcium, magnesium and zinc in Brazilian cheese through a combined model of in vitro digestion and Caco-2 cells
José Luan da Paixão Teixeira, Juliana Azevedo Lima Pallone, Cristina Delgado‐Andrade, Marta Mesías, Isabel Seiquer
Topics & Concepts
Food scienceBioavailabilityChemistryDigestion (alchemy)CalciumMaillard reactionZincChromatographyBiologyBioinformaticsOrganic chemistryProteins in Food SystemsAnimal Nutrition and PhysiologyPhytase and its Applications