Phytate Hydrolysis by Phytase in Cereals; Effects on In Vitro Estimation of Iron Availability
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1991.tb04765.x/fullpdf
Reference14 articles.
1. Changes in phytate content and phytase activity during the germination of some cereals
2. The nutritional quality of some oat varieties cultivated in Norway
3. Phytates and the inhibitory effect of bran on iron absorption in man
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