Bioaccessibility and bioavailability of iron in biofortified germinated cowpea-Reference-Cited by-同舟云学术

Bioaccessibility and bioavailability of iron in biofortified germinated cowpea

Published:2019-08-06 Issue:14 Volume:99 Page:6287-6295
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Sant' Ana Cíntia Tomaz¹,Antunes Paula Tavares¹,Reis Tuane Carrari dos²,Váz‐Tostes Maria das Graças²,Meira Eduardo Frizzera²,Costa Neuza Maria Brunoro¹²^ORCID

Affiliation:

1. Graduate Program in Food Science and Technology, Center for Agrarian Sciences and EngineeringFederal University of Espírito Santo – UFES Alegre Brazil

2. Department of Pharmacy and Nutrition, Center for Exact, Natural and Health SciencesFederal University of Espírito Santo – UFES Alegre Brazil

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Fundação Estadual de Amparo à Pesquisa do Estado do Espírito Santo

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.9902

Reference54 articles.

1. Effect of processing methods on nutritional, sensory, and physicochemical characteristics of biofortified bean flour