Effect of Lactose and Milk Protein on Iron Bioavailability during in vitro Digestion
碩士 === 東海大學 === 畜產與生物科技學系 === 95 === Ⅷ、英文摘要 The purpose of this research is to discuss the effect of 4.8, 6.0 and 7.2% of lactose solution, six different rations of whey protein (W) to casein (C) solution which are 0:10, 2:8, 4:6, 6:4, 8:2 and 10:0, and above mixture solution on iron bioavailability...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2006
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| Online Access: | http://ndltd.ncl.edu.tw/handle/37102545650429936553 |