About FAO News Multimedia Main topics Statistics Members Publications

FAO AGRIS - International System for Agricultural Science and Technology

Advanced Search

Influence of the sulphydryl content of animal proteins on in vitro bioavailability of non-haem iron

1998

Mulvihill, B. | Morrissey, P.A. (Department of Nutrition, University College, Cork (Ireland))

AGROVOC Keywords
blanc d'oeuf cation cationes cations clara de huevo digestion egg albumen egg white fer haem hierro in vitro experimentation iron oligoelementos porfirinas porphyrine porphyrins proteine proteins trace elements whey protein
Bibliographic information
Volume 61 Issue 1/2
Pagination
pp. 1-7
Other Subjects
Experimentation in vitro; Proteinas de suero de leche; Proteine de lactoserum; Oligoelement; Animal proteins; Proteinas; Experimentacion in vitro
Language
English
Note
24 ref.
1998-08-15
AGRIS AP
Data Provider

This bibliographic record has been provided by Department for Environment, Food and Rural Affairs

Discover this data provider's collection in AGRIS

Lookup at Google Scholar
If you notice any incorrect information relating to this record, please contact us at [email protected]