Inositol phosphates with different numbers of phosphate groups influence iron absorption in humans-Reference-Cited by-同舟云学术

Inositol phosphates with different numbers of phosphate groups influence iron absorption in humans

Published:1999-08-01 Issue:2 Volume:70 Page:240-246
ISSN:0002-9165
Container-title:The American Journal of Clinical Nutrition
language:en
Short-container-title:

Author:

Sandberg Ann-Sofie¹,Brune Mats¹,Carlsson Nils-Gunnar¹,Hallberg Leif¹,Skoglund Erika¹,Rossander-Hulthén Lena¹

Affiliation:

1. From the Department of Food Science, Chalmers University of Technology, and the Department of Clinical Nutrition and Internal Medicine II, University of Göteborg, Sahlgrenska Hospital, Göteborg, Sweden

Publisher

Oxford University Press (OUP)

Subject

Nutrition and Dietetics,Medicine (miscellaneous)

Link

http://academic.oup.com/ajcn/article-pdf/70/2/240/24060357/240.pdf

Reference27 articles.

1. Phytate reduction in oats during malting;Larsson;J Food Sci,1992

2. Effect of fermentation on the inositol phosphates of bread;Nayini;J Food Sci,1983

3. Phytate hydrolysis by phytase in cereals: effects on in vitro estimation of iron availability;Sandberg;J Food Sci,1991

4. Lactic fermentation of nontannin and high-tannin cereals: effects on in vitro estimation of iron availability and phytate hydrolysis;Svanberg;J Food Sci,1993

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