Enhanced Iron Absorption from Cereal and Legume Grains by Phytic Acid Degradation

Autor:	R. F. Hurrell
Rok vydání:	2002
Předmět:	Phytic acid chemistry.chemical_compound Agronomy Chemistry Iron absorption Degradation (geology) Food science Legume
Zdroj:	ACS Symposium Series ISBN: 9780841237650 Bioactive Compounds in Foods: Effects of Processing and Storage
DOI:	10.1021/bk-2002-0816.ch009
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::3dfa90e8433e19e1d4a1922b68b87718 https://doi.org/10.1021/bk-2002-0816.ch009 Zobrazit plný text záznamu