New data on the bioavailability of bread magnesium

Magnesium Research

Volumn 17, Issue 4, 2004, Pages 335-340

  Lopez, H W ^a   Leenhardt, F ^b   Remesy, C ^b  

^a Limagrain Cereales Ingredients ^*  (France)

^b CEMAGREF   (France)

Author keywords

Bioavailability; Bread; Fermentation; Phytic acid; Sourdough

Indexed keywords

CALCIUM; MAGNESIUM; PHYTIC ACID; TRACE ELEMENT;

ABSORPTION; ACIDIFICATION; BIOAVAILABILITY; BREAD; CEREAL; CHELATION; CORRELATION ANALYSIS; ENZYME ACTIVITY; FOOD AVAILABILITY; MAGNESIUM METABOLISM; NUTRITION; PLANT; REVIEW; WHEAT;

BIOLOGICAL AVAILABILITY; BREAD; FOOD HANDLING; HUMANS; MAGNESIUM; PHYTIC ACID; TRITICUM;

TRITICUM AESTIVUM;

EID: 12744275066     PISSN: 09531424     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Review

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