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
Open Access
- 1 May 1993
- journal article
- research article
- Published by Cambridge University Press (CUP) in British Journal of Nutrition
- Vol. 69 (3) , 849-861
- https://doi.org/10.1079/bjn19930085
Abstract
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 - Volume 69 Issue 3 - Mechteldis G. E. Wolters, Hendrika A. W. Schreuder, Grietje Van Den Heuvel, Henk J. Van Lonkhuijsen, Ruud J. J. Hermus, Alfons G. J. VoragenKeywords
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