Oxidation of polyphenols and the effect on In vitro iron accessibility in a model food system

Journal of Food Science

Volumn 67, Issue 1, 2002, Pages 420-424

  Matuschek, Erika ^a   Svanberg, U ^a  

^a CHALMERS UNIVERSITY OF TECHNOLOGY   (Sweden)

Author keywords

Cereals; In vitro iron accessibility; Iron availability; Oxidation; Polyphenols; Tyrosinase

Indexed keywords

BASIDIOMYCOTA; TRITICUM AESTIVUM;

EID: 0036189758     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2002.tb11421.x     Document Type: Article

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