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

Autor:	Gaspar Ros, Nataly Maria Viva de Toledo, Rubén López-Nicolás, Carmen Frontela, Priscila Brigide, Solange Guidolin Canniatti-Brazaca
Rok vydání:	2019
Předmět:	Phytic acid Chemistry Organic Chemistry Oxalic acid chemistry.chemical_element Zinc Calcium Oxalate Bioavailability chemistry.chemical_compound Inositol Food science Antinutrient Food Science
Zdroj:	Cereal Chemistry. 96:456-464
ISSN:	1943-3638 0009-0352
DOI:	10.1002/cche.10145
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::14e2839a964e8a5e09f9f75410950378 https://doi.org/10.1002/cche.10145 Zobrazit plný text záznamu Plný text