Phytic acid content and "in vitro" iron, calcium and zinc bioavailability in bakery products: The effect of processing

  1. Frontela, C.
  2. Ros, G.
  3. Martínez, C.
Revue:
Journal of Cereal Science

ISSN: 0733-5210,  1095-9963

Année de publication: 2011

Volumen: 54

Número: 1

Pages: 173-179

Type: Article

DOI: 10.1016/J.JCS.2011.02.015 GOOGLE SCHOLAR
La source de données: Scopus