Bioaccessibility of Ca, Mg, Mn and Cu from whole grain tea-biscuits: Impact of proteins, phytic acid and polyphenols

Food Chemistry

Volumn 110, Issue 1, 2008, Pages 62-68

  Vitali, D ^a   Vedrina Dragojevic I ^a   Sebecic B ^a  

^a UNIVERSITY OF ZAGREB   (Croatia)

Author keywords

Bioaccessibility; Biscuit; Mineral; Phytic acid; Polyphenols; Protein

Indexed keywords

CALCIUM; COPPER; MAGNESIUM; MANGANESE; MINERAL; PHYTIC ACID; POLYPHENOL DERIVATIVE; PROTEIN;

ARTICLE; CHEMICAL COMPOSITION; DIETARY FIBER; FLOUR; GRAIN; NONHUMAN; NUTRITIONAL VALUE; TEA; WHEAT;

TRITICUM AESTIVUM;

EID: 41549101324     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.01.056     Document Type: Article

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