Fermentation Improves Calcium Bioavailability in Moringa oleifera leaves and Prevents Bone Loss in Calcium‐deficient Rats
Author:
Affiliation:
1. College of Food Science and Technology Yunnan Agricultural University Kunming China
2. Yunnan Provincial Key Laboratory of Biological Big Data Yunnan Agricultural University Kunming China
Funder
Ministry of Agriculture - Saskatchewan
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.1653
Reference44 articles.
1. Nutritional Aspects of Calcium Absorption
2. The influence of fermentation processes and cereal grains in wholegrain bread on reducing phytate content
3. Characterization of the interactions between protein and carbon black
4. Effect of bioprocessing and particle size on the nutritional properties of wheat bran fractions
5. Effect of caseinphosphopeptides on inhibition of calcium intestinal absorption due to phosphate
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