Improved in vitro bioavailability of a newly developed functionalized calcium carbonate salt as a food ingredient and its comparison with available commercial calcium salts
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Title
Improved in vitro bioavailability of a newly developed functionalized calcium carbonate salt as a food ingredient and its comparison with available commercial calcium salts
Authors
Keywords
Calcium, Food fortification, Hydroxyapatite, Calcium carbonate, Bioaccessibility, Bioavailability, Intestinal absorption
Journal
FOOD CHEMISTRY
Volume 348, Issue -, Pages 128740
Publisher
Elsevier BV
Online
2020-11-29
DOI
10.1016/j.foodchem.2020.128740
References
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