Role of oxate, phytate, tannins and cooking on iron bioavailability from foods commonly consumed in Mexico

International Journal of Food Sciences and Nutrition

Volumn 61, Issue 1, 2010, Pages 29-39

  Sotelo, Angela ^a   González Osnaya, Liliana ^a   Snchez Chinchillas, Argelia ^a   Trejo, Alberto ^a  

^a UNIVERSIDAD NACIONAL AUTÓNOMA DE MÉXICO   (Mexico)

Author keywords

Cooking; Foods; Iron bioavailability; Oxalic acid; Phytic acid; Tannins

Indexed keywords

ANIMALIA;

EID: 75449104306     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.3109/09637480903213649     Document Type: Article

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