A continuous in vitro method for estimation of the bioavailability of minerals and trace elements in foods: application to breads varying in phytic acid content
Wolters, Mechteldis G. E., Schreuder, Hendrika A. W., Van Den Heuvel, Grietje, Van Lonkhuijsen, Henk J., Hermus, Ruud J. J., Voragen, Alfons G. J.Volume:
69
Language:
english
Journal:
British Journal of Nutrition
DOI:
10.1079/bjn19930085
Date:
May, 1993
File:
PDF, 922 KB
english, 1993