Physiological Characteristics, Phytase Activity, and Mineral Bioavailability of a Low-Phytate Soybean Line during Germination
Author:
Publisher
Springer Science and Business Media LLC
Subject
Chemistry (miscellaneous),Food Science
Link
https://link.springer.com/content/pdf/10.1007/s11130-020-00827-x.pdf
Reference24 articles.
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3. Schlemmer U, Frølich W, Prieto RM, Grases F (2009) Phytate in foods and significance for humans: food sources, intake, processing, bioavailability, protective role and analysis. Mol Nutr Food Res 53:S330–S375. https://doi.org/10.1002/mnfr.200900099
4. Egli I, Davidsson L, Juillerat MA, Barclay D, Hurrell R (2003) Phytic acid degradation in complementary foods using phytase naturally occurring in whole grain cereals. J Food Sci 68:1855–1859. https://doi.org/10.1111/j.1365-2621.2003.tb12342.x
5. Viveros A, Centeno C, Brenes A, Canales R, Lozano A (2000) Phytase and acid phosphatase activities in plant feedstuffs. J Agric Food Chem 48:4009–4013. https://doi.org/10.1021/jf991126m
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