In vitro calcium bioavailability of vegetables, legumes and seeds

Journal of Food Composition and Analysis

Volumn 17, Issue 3-4, 2004, Pages 311-320

  Kamchan, Achiraya ^a   Puwastien, Prapasri ^a   Sirichakwal, Prapaisri P ^a   Kongkachuichai, Ratchanee ^a  

^a MAHIDOL UNIVERSITY   (Thailand)

Author keywords

Calcium bioavailabilty; Seeds and legumes; Thailand; Vegetables

Indexed keywords

CALCIUM; OXALIC ACID; PHYTATE;

AMARANTHUS; ARTICLE; ARTIFICIAL MILK; BIOAVAILABILITY; CELERY; CHEMICAL ANALYSIS; CHEMICAL COMPOSITION; CHINESE CABBAGE; COLLARD; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; DIETARY FIBER; DIETARY INTAKE; DILL; EQUILIBRIUM DIALYSIS; FOOD ANALYSIS; FOOD COMPOSITION; FOOD INTAKE; IN VITRO STUDY; KALE; LEGUME; MULBERRY; NONHUMAN; PLANT LEAF; PLANT SEED; POLYGONUM; QUALITY CONTROL; SESAME; SOYBEAN; THAILAND; VEGETABLE;

AMARANTHUS CAUDATUS; ANETHUM GRAVEOLENS; APIUM GRAVEOLENS VAR. DULCE; BRASSICA OLERACEA VAR. ACEPHALA; BRASSICA OLERACEA VAR. CAPITATA; BRASSICA RAPA SUBSP. PEKINENSIS; GLYCINE MAX; MORINDA CITRIFOLIA; MORUS (PLANT); POLYGONUM; SESAMUM INDICUM; SESBANIA;

EID: 2942724388     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfca.2004.03.002     Document Type: Article

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