In Vitro Solubility of Calcium, Iron, and Zinc in Rice Bran Treated with Phytase, Cellulase, and Protease-Reference-Cited by-同舟云学术

In Vitro Solubility of Calcium, Iron, and Zinc in Rice Bran Treated with Phytase, Cellulase, and Protease

Published:2008-12-03 Issue:24 Volume:56 Page:11868-11874
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Wang Yaqin¹,Cheng Yongqiang¹,Ou Keqin¹,Lin Li¹,Liang Jianfen¹

Affiliation:

1. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China, and China Food Quality Safety Supervision and Inspection Centre, Beijing 100094, PR China

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf8028896

Reference30 articles.

1. Preparation of a rice bran enzymatic extract with potential use as functional food

2. Effects of rice bran on sensory and physico-chemical properties of emulsified pork meatballs

3. Dietary zinc improves and calcium depresses growth and zinc uptake in rats fed rice bran

4. Bioavailability of minerals in legumes

5. Effect of phytic acid and phytase on feed intake, growth, digestibility and trypsin activity in Atlantic salmon (Salmo salar, L.)

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