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Journal: FoodsVolume: 7Number: 172
Article: Potential of Food Hydrolyzed Proteins and Peptides to Chelate Iron or Calcium and Enhance their Absorption
  • Authors:
  • Mallory E. Walters1,
  • Ramak Esfandi1 and
  • Apollinaire Tsopmo1,2,*
Link: https://www.mdpi.com/2304-8158/7/10/172

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