Phytate, zinc, iron and calcium content of common Bolivian food, and implications for mineral bioavailability

Date

2015

Authors

Journal Title

Journal ISSN

Volume Title

Publisher

Elsevier BV

Abstract

Description

Citaciones: 107

Keywords

Bioavailability, Zinc, Phytic acid, Chemistry, Calcium, Food science, Mineral absorption, Food composition data, Atomic absorption spectroscopy, Environmental chemistry

Citation

DOI

10.1016/j.jfca.2014.11.015

URI

https://doi.org/10.1016/j.jfca.2014.11.015
 https://andeanlibrary.org/handle/123456789/43383

Collections

Artículo Científico Publicado