Egg Yolk Protein and Egg Yolk Phosvitin Inhibit Calcium, Magnesium, and Iron Absorptions in Rats
Article first published online: 29 JUN 2007
Journal of Food Science
Volume 72, Issue 6, pages S412–S419, August 2007
How to Cite
Ishikawa, S.-I., Tamaki, S., Arihara, K. and Itoh, M. (2007), Egg Yolk Protein and Egg Yolk Phosvitin Inhibit Calcium, Magnesium, and Iron Absorptions in Rats. Journal of Food Science, 72: S412–S419. doi: 10.1111/j.1750-3841.2007.00417.x
- Issue published online: 29 JUN 2007
- Article first published online: 29 JUN 2007
- MS 20070079 Submitted 1/31/2007, Accepted 5/9/2007
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