Polyphenols and Phytic Acid Contribute to the Low Iron Bioavailability from Common Beans in Young Women
Petry, N., Egli, I., Zeder, C., Walczyk, T., Hurrell, R.Volume:
140
Language:
english
Journal:
Journal of Nutrition
DOI:
10.3945/jn.110.125369
Date:
November, 2010
File:
PDF, 506 KB
english, 2010