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Assessment of Iron Bioavailability in Biofortified Bell Pepper Using a Mucin-Enhanced In Vitro Digestion/Caco-2 Cell Model.

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Title: Assessment of Iron Bioavailability in Biofortified Bell Pepper Using a Mucin-Enhanced In Vitro Digestion/Caco-2 Cell Model.
Authors: Thümmler, Bodhi1, Schulz, Esther2, Kellershoff, Maximilian2,3, Kunst, Alexandra1, Ulbrich, Nina2,3, Daum, Diemo2,3, Rohn, Sascha3, Keil, Claudia1, Haase, Hajo1, haase@tu-berlin.de
Source: Applied Sciences (2076-3417); Jul2026, Vol. 16 Issue 13, p6418, 17p
Database: Applied Science & Technology Source
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Header DbId: aci
DbLabel: Applied Science & Technology Source
An: 195445643
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PubType: Academic Journal
PubTypeId: academicJournal
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  Data: Assessment of Iron Bioavailability in Biofortified Bell Pepper Using a Mucin-Enhanced In Vitro Digestion/Caco-2 Cell Model.
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  Data: <searchLink fieldCode="JN" term="%22Applied+Sciences+%282076-3417%29%22">Applied Sciences (2076-3417)</searchLink>; Jul2026, Vol. 16 Issue 13, p6418, 17p
PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=aci&AN=195445643
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        Value: 10.3390/app16136418
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      – Code: eng
        Text: English
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        StartPage: 6418
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      – TitleFull: Assessment of Iron Bioavailability in Biofortified Bell Pepper Using a Mucin-Enhanced In Vitro Digestion/Caco-2 Cell Model.
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              Text: Jul2026
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              Y: 2026
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