Role of oxate, phytate, tannins and cooking on iron bioavailability from foods commonly consumed in Mexico

Published 2009 View Full Article

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Title
Role of oxate, phytate, tannins and cooking on iron bioavailability from foods commonly consumed in Mexico
Authors
Keywords
-
Journal
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION
Volume 61, Issue 1, Pages 29-39
Publisher
Informa UK Limited
Online
2009-12-15
DOI
10.3109/09637480903213649
References
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