Effect of cooking on the bioaccessibility of essential elements in different varieties of beans ( Phaseolus vulgaris L.)-Reference-Cited by-同舟云学术

Effect of cooking on the bioaccessibility of essential elements in different varieties of beans ( Phaseolus vulgaris L.)

Published:2018-04 Issue: Volume:67 Page:135-140
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

Oliveira Aline Pereira de,Mateó Bianca dos Santos Oliveira,Fioroto Alexandre Minami,Oliveira Pedro Vitoriano de,Naozuka Juliana

Funder

Fundação de Amparo à Pesquisa do Estado de São Paulo/FAPESP

FAPESP for financial support

Publisher

Elsevier BV

Subject

Food Science

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3. Grain quality of common beans;Bressani;Food Rev. Int.,1993

4. Investigation of the mechanisms affecting Cu and Fe bioavailability from legumes;Carbonara;Biol. Trace Elem. Res.,2001

5. Alimentos Funcionais: benefícios para a saúde;Costa,2008

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