Lemon Juice, Sesame Paste, and Autoclaving Influence Iron Bioavailability of Hummus: Assessment by an In Vitro Digestion/Caco-2 Cell Model
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Doumani, N.; Severin, I.; Dahbi, L.; Bou-Maroun, E.; Tueni, M.; Sok, N.; Chagnon, M.-C.; Maalouly, J.; Cayot, P. Lemon Juice, Sesame Paste, and Autoclaving Influence Iron Bioavailability of Hummus: Assessment by an In Vitro Digestion/Caco-2 Cell Model. Foods 2020, 9, 474. https://doi.org/10.3390/foods9040474
Doumani N, Severin I, Dahbi L, Bou-Maroun E, Tueni M, Sok N, Chagnon M-C, Maalouly J, Cayot P. Lemon Juice, Sesame Paste, and Autoclaving Influence Iron Bioavailability of Hummus: Assessment by an In Vitro Digestion/Caco-2 Cell Model. Foods. 2020; 9(4):474. https://doi.org/10.3390/foods9040474
Chicago/Turabian StyleDoumani, Nour, Isabelle Severin, Laurence Dahbi, Elias Bou-Maroun, Maya Tueni, Nicolas Sok, Marie-Christine Chagnon, Jacqueline Maalouly, and Philippe Cayot. 2020. "Lemon Juice, Sesame Paste, and Autoclaving Influence Iron Bioavailability of Hummus: Assessment by an In Vitro Digestion/Caco-2 Cell Model" Foods 9, no. 4: 474. https://doi.org/10.3390/foods9040474