Interactions and mechanisms in iron-fortified skim milk: Physicochemical properties, calcium bioavailability, and cellular responses

作者：Yi Li, Yongqiang CHENG, Ning Tang · 发表于：Food Chemistry · 年份：2025 · DOI：10.1016/j.foodchem.2025.147462 · 被引用次数：4 · 研究领域：Iron Metabolism and Disorders、Infant Nutrition and Health、Proteins in Food Systems