Improvement of iron availability from phytase-treated Pisum sativum, L. flour

Food Chemistry

Volumn 103, Issue 2, 2007, Pages 389-395

  Urbano, Gloria ^a   Porres, Jesús M ^a   Frejnagel, Sławomir ^b   López Jurado, María ^a   Gómez Villalva, Elena ^a   Vidal Valverde, Concepción ^c   Aranda, Pilar ^a  

^a UNIVERSITY OF GRANADA   (Spain)

^b INSTITUTE OF ANIMAL REPRODUCTION AND FOOD RESEARCH   (Poland)

^c INSTITUTO DE FERMENTACIONES INDUSTRIALES CSIC   (Spain)

Author keywords

Availability; Iron; Phytase; Pisum sativum, L.; Rats

Indexed keywords

IRON; PHOSPHORUS; PHYTASE;

ANIMAL EXPERIMENT; ANIMAL TISSUE; ARTICLE; BIOAVAILABILITY; CHEMICAL COMPOSITION; CONTROLLED STUDY; DIET THERAPY; DIGESTION; ERYTHROCYTE COUNT; FEMALE; FLOUR; HEMATOCRIT; HEMOGLOBIN ANALYSIS; IRON ABSORPTION; MALE; METABOLISM; NONHUMAN; NUTRIENT AVAILABILITY; PEA; RAT; REDUCTION;

PISUM SATIVUM; RATTUS;

EID: 33846895646     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.07.036     Document Type: Article

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