Phytate, iron, zinc, and calcium content of common Bolivian foods and their estimated mineral bioavailability
Author:
Affiliation:
1. Department of Food Technology, Engineering and Nutrition Lund University Lund Sweden
2. Food and Natural Products Center San Simón University Cochabamba Bolivia
Funder
Styrelsen för Internationellt Utvecklingssamarbete
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.1127
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4. Effect of wheat bran and flaxseed on cadmium effects and retention in rats
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