Do cooking techniques influence copper bioaccesibility in foods after in vitro digestion/fermentation in adults and children?

[Display omitted] •In raw/cooked foods, Cu bioaccessibility (Cu-BA) in the small intestine is higher.•Cooking techniques influence Cu-BA depending on the food group.•In vegetables, the most drastic cooking techniques show higher total Cu-BA.•The Cu-BA is higher in raw, whole grains and cereals with...

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