. . . . . . . "10" . . . . . . . . . . . "Potential of Food Hydrolyzed Proteins and Peptides to Chelate Iron or Calcium and Enhance their Absorption"@en . . . "im Oktober 2018 ver\u00F6ffentlichter wissenschaftlicher Artikel"@de . "\u043D\u0430\u0443\u043A\u043E\u0432\u0430 \u0441\u0442\u0430\u0442\u0442\u044F, \u043E\u043F\u0443\u0431\u043B\u0456\u043A\u043E\u0432\u0430\u043D\u0430 \u0432 \u0436\u043E\u0432\u0442\u043D\u0456 2018"@uk . . . . . . . . "Mallory E Walters" . . . "Ramak Esfandi" . . . . . . . . . . . "Potential of Food Hydrolyzed Proteins and Peptides to Chelate Iron or Calcium and Enhance their Absorption"@nl . "Potential of Food Hydrolyzed Proteins and Peptides to Chelate Iron or Calcium and Enhance their Absorption"@en . . . . "Potential of Food Hydrolyzed Proteins and Peptides to Chelate Iron or Calcium and Enhance their Absorption"@nl . . . . . . . . . . . . . . . . . . . . . "10.3390/FOODS7100172" . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . "2018-10-19T00:00:00Z"^^ . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . "Potential of Food Hydrolyzed Proteins and Peptides to Chelate Iron or Calcium and Enhance their Absorption"@nl . . . . . . . . . . "172" . "7" . . . . . . . . . "Potential of Food Hydrolyzed Proteins and Peptides to Chelate Iron or Calcium and Enhance their Absorption"@en . . . . . "Potential of Food Hydrolyzed Proteins and Peptides to Chelate Iron or Calcium and Enhance their Absorption"@en . . . . . . . . "30347663" . . . . . . "wetenschappelijk artikel"@nl . . . . . . . . . . . "Apollinaire Tsopmo" .