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The task of this study was to prepare a complex of tea polysaccharides (TPS) with ferric iron and research its bioavailability in vitro and in vivo. Optimum condition for preparing tea polysaccharides–iron complex (TPIC) was as follows: TPS and FeCl3 with a weight ratio of 1:2.4, reacted in a water bath at 60 °C for 3 h, generating an iron content for TPIC of 14.60 %. The digestion in vitro experiment...
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