Effect of phytic acid degradation by soaking and exogenous phytase on the bioavailability of magnesium and zinc from Pisum sativum, L.

European Food Research and Technology

Volumn 226, Issue 1-2, 2007, Pages 105-111

  Urbano, Gloria ^a   Frejnagel, Sławomir ^b   Porres, Jesús M ^a   Aranda, Pilar ^a   Gomez Villalva, Elena ^a   Frías, Juana ^c   López Jurado, María ^a  

^a Facultad de Farmacia   (Spain)

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

^c INSTITUTO DE FERMENTACIONES INDUSTRIALES CSIC   (Spain)

Author keywords

Bioavailability; L.; Magnesium; Phytase; Pisum sativum; Zinc

Indexed keywords

MAGNESIUM; PHOSPHATES; PHOSPHORYLATION; RATS; TISSUE; ZINC;

BIOAVAILABILITY; PHYTIC ACID; PISUM SATIVUM;

FOOD TECHNOLOGY;

ANIMALIA; PISUM SATIVUM; RATTUS;

EID: 34648828923     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-006-0514-7     Document Type: Article

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