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Journal: Foods, 2018
Volume: 7
Number: 172

Article: Potential of Food Hydrolyzed Proteins and Peptides to Chelate Iron or Calcium and Enhance their Absorption
Authors: by Mallory E. Walters, Ramak Esfandi and Apollinaire Tsopmo
Link: https://www.mdpi.com/2304-8158/7/10/172

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