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In vitro bioaccessibility of copper, iron, and zinc from common meat substitutes, influence of exogenously added garlic/onion and contribution to the diet

Fiorella Iaquinta, Nataly Rodríguez, Ignacio Machado

2022Journal of Food Composition and Analysis16 citationsDOI

Topics & Concepts

ZincFood scienceChemistryReference Daily IntakeDietary Reference IntakeAtomic absorption spectroscopyCopperFood composition dataNutrientPhysicsQuantum mechanicsOrange (colour)Organic chemistryAnimal Nutrition and PhysiologyTrace Elements in HealthMoringa oleifera research and applications
In vitro bioaccessibility of copper, iron, and zinc from common meat substitutes, influence of exogenously added garlic/onion and contribution to the diet | Litcius