Zinc bioavailability in rats fed a plant-based diet: a study of fermentation and zinc supplementation

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dc.contributor.authorClaudia E. Lazarte
dc.contributor.authorMirian Vargas
dc.contributor.authorYvonne Granfeldt
dc.coverage.spatialBolivia
dc.date.accessioned2026-03-22T14:46:08Z
dc.date.available2026-03-22T14:46:08Z
dc.date.issued2015
dc.descriptionCitaciones: 17
dc.description.abstractIn conclusion, the fermentation of cassava reduces the phytate content. The diet containing the fermented cassava represents a better nutritional alternative than the diet with unfermented cassava and is comparable with the zinc-supplemented diets.
dc.identifier.doi10.3402/fnr.v59.27796
dc.identifier.urihttps://doi.org/10.3402/fnr.v59.27796
dc.identifier.urihttps://andeanlibrary.org/handle/123456789/48433
dc.language.isoen
dc.publisherSwedish Nutrition Foundation
dc.relation.ispartofFood & Nutrition Research
dc.sourceLund University
dc.subjectBioavailability
dc.subjectZinc
dc.subjectFermentation
dc.subjectFood science
dc.subjectPhytic acid
dc.subjectPhytase
dc.subjectChemistry
dc.subjectZinc deficiency (plant disorder)
dc.subjectLactic acid
dc.subjectBiology
dc.titleZinc bioavailability in rats fed a plant-based diet: a study of fermentation and zinc supplementation
dc.typearticle

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