Effect of inulin and probiotic bacteria on iron availability in beans (Phaseolus vulgaris L.)

Proceedings of the Nutrition Society

Volumn 67, Issue OCE, 2008, Pages

  Laparra, J M ^a   Glahn, R P ^b   Miller, D ^a  

^a Department of Molecular Biology and Genetics   (United States)

^b AGRICULTURAL RESEARCH SERVICE   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

FERRITIN; INULIN; IRON; PANCREATIN; PEPSIN A; POLYPHENOL DERIVATIVE; PROBIOTIC AGENT;

CELL CULTURE; CONFERENCE PAPER; CONTROLLED STUDY; DIGESTION; DRUG EFFECT; FERMENTED PRODUCT; HUMAN; HUMAN CELL; IN VITRO STUDY; INCUBATION TIME; LACTOBACILLUS ACIDOPHILUS; PH MEASUREMENT; PHASEOLUS VULGARIS; PROTEIN BINDING;

PHASEOLUS VULGARIS;

EID: 47249100656     PISSN: 00296651     EISSN: 14752719     Source Type: Journal    
DOI: 10.1017/S0029665108006563     Document Type: Conference Paper

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