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

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dc.contributor.authorClaudia E. Lazarte
dc.contributor.authorNils‐Gunnar Carlsson
dc.contributor.authorAnnette Almgren
dc.contributor.authorAnn‐Sofie Sandberg
dc.contributor.authorYvonne Granfeldt
dc.coverage.spatialBolivia
dc.date.accessioned2026-03-22T13:54:06Z
dc.date.available2026-03-22T13:54:06Z
dc.date.issued2015
dc.descriptionCitaciones: 107
dc.identifier.doi10.1016/j.jfca.2014.11.015
dc.identifier.urihttps://doi.org/10.1016/j.jfca.2014.11.015
dc.identifier.urihttps://andeanlibrary.org/handle/123456789/43383
dc.language.isoen
dc.publisherElsevier BV
dc.relation.ispartofJournal of Food Composition and Analysis
dc.sourceLund University
dc.subjectBioavailability
dc.subjectZinc
dc.subjectPhytic acid
dc.subjectChemistry
dc.subjectCalcium
dc.subjectFood science
dc.subjectMineral absorption
dc.subjectFood composition data
dc.subjectAtomic absorption spectroscopy
dc.subjectEnvironmental chemistry
dc.titlePhytate, zinc, iron and calcium content of common Bolivian food, and implications for mineral bioavailability
dc.typearticle

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