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In vitro gastrointestinal digestion to evaluate the total, bioaccessible and bioavailable concentrations of iron and manganese in açaí (Euterpe oleracea Mart.) pulps

Food ChemistryNutritionNutrient BioavailabilityEnvironmental EngineeringFood AnalysisVitro Gastrointestinal DigestionPhytochemicalBioavailable Concentrations