Influence of germination and fermentation on bioaccessibility of zinc and iron from food grains

European Journal of Clinical Nutrition

Volumn 61, Issue 3, 2007, Pages 342-348

  Hemalatha, S ^a   Platel, K ^a   Srinivasan, K ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

[No Author keywords available]

Indexed keywords

IRON; PHYTATE; TANNIN; ZINC;

ARTICLE; CEREAL; CHICKPEA; CONTROLLED STUDY; FERMENTATION; FOOD COMPOSITION; FOOD PROCESSING; GERMINATION; IN VITRO STUDY; LEGUME; NONHUMAN; RICE; SIMULATION;

BIOLOGICAL AVAILABILITY; CEREALS; FABACEAE; FERMENTATION; FOOD ANALYSIS; FOOD HANDLING; GERMINATION; HUMANS; IRON, DIETARY; PHYTIC ACID; TANNINS; TRACE ELEMENTS; ZINC;

CICER ARIETINUM; ELEUSINE CORACANA; VIGNA MUNGO; VIGNA RADIATA VAR. RADIATA;

EID: 33847646269     PISSN: 09543007     EISSN: 14765640     Source Type: Journal    
DOI: 10.1038/sj.ejcn.1602524     Document Type: Article

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