Higher inositol phosphates and total oxalate of cookies containing fruit by-products and their influence on calcium, iron, and zinc bioavailability by Caco-2 cells

  1. de Toledo, N.M.V.
  2. Brigide, P.
  3. López-Nicolás, R.
  4. Frontela, C.
  5. Ros, G.
  6. Canniatti-Brazaca, S.G.
Aldizkaria:
Cereal Chemistry

ISSN: 0009-0352

Argitalpen urtea: 2019

Alea: 96

Zenbakia: 3

Orrialdeak: 456-464

Mota: Artikulua

DOI: 10.1002/CCHE.10145 GOOGLE SCHOLAR
Datuen iturria: Scopus