Determination of phytate and lower inositol phosphates in Spanish legumes by HPLC methodology
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference17 articles.
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3. Analysis of phytic acid in foods by HPLC;Camire;J. Food Sci.,1982
4. Phytic acid content of chickpea (Cicer arietinum) and black gram (Vigna mungo): Varietal differences and effect of domestic processing and cooking methods;Duhan;J. Sci. Food Agric.,1989
5. Effects of dietary phytate, calcium and magnesium levels on zinc bioavailability to rats;Forbes;J. Nutr.,1984
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