Impact of boiling on iron bioaccessibility in legumes following in vitro gastrointestinal digestion

Wang, R., Latunde-Dada, G.O., Bajka, B. et al. (1 more author) (2026) Impact of boiling on iron bioaccessibility in legumes following in vitro gastrointestinal digestion. In: Proceedings of The Nutrition Society. Nutrition Society Winter Conference 2026, 20-21 Jan 2026, London, UK. Vol. 85. Cambridge University Press. Article no: E34. ISSN: 0029-6651. EISSN: 1475-2719.

Metadata

Item Type: Conference abstract
Authors/Creators:
Dates:
  • Published (online): 8 June 2026
  • Published: 8 June 2026
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds)
Date Deposited: 13 Jul 2026 11:32
Last Modified: 13 Jul 2026 11:32
Status: Published
Publisher: Cambridge University Press
Identification Number: 10.1017/s0029665126102626
Open Archives Initiative ID (OAI ID):

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