S Storcksdieck genannt Bonsmann
Affiliation: Swiss Federal Institute of Technology
- Oxalic acid does not influence nonhaem iron absorption in humans: a comparison of kale and spinach mealsS Storcksdieck genannt Bonsmann
Institute of Food Science and Nutrition, ETH Zurich, Zurich, Switzerland
Eur J Clin Nutr 62:336-41. 2008..To evaluate the influence of oxalic acid (OA) on nonhaem iron absorption in humans...
- Iron-binding properties, amino acid composition, and structure of muscle tissue peptides from in vitro digestion of different meat sourcesS Storcksdieck genannt Bonsmann
Inst of Food Science and Nutrition, ETH Zurich, 8092 Zurich, Switzerland
J Food Sci 72:S019-29. 2007..The enhancing effect of meat on nonheme iron bioavailability in humans is thought to be due to the release of low-molecular-weight (LMW) iron-binding peptides during digestion...