Influence of polyphenol oxidase, peroxidase and organic acids on the in vitro iron bioavailability in faba bean flour

CYTA - Journal of Food

Volumn 10, Issue 2, 2012, Pages 123-127

  Luo, Yu Wei ^a   Xie, Wei Hua ^b  

^a JINLING INSTITUTE OF TECHNOLOGY   (China)

^b Organic Food Development Center of Ministry of Environment Protection   (China)

Author keywords

Faba bean; Iron bioavailability; Organic acids; Peroxidase; Polyphenol oxidase

Indexed keywords

CRUDE EXTRACT; FABA BEANS; FRUIT EXTRACTS; IN-VITRO IRON; IRON BIOAVAILABILITY; PEROXIDASE; PEROXIDASE ACTIVITIES; PHENOLIC COMPOUNDS; PHENOLIC CONTENT; POLYPHENOL OXIDASE;

BIOCHEMISTRY; IRON; ORGANIC ACIDS; PHENOLS;

FRUITS;

EID: 84860282583     PISSN: 19476337     EISSN: 19476345     Source Type: Journal    
DOI: 10.1080/19476337.2011.597513     Document Type: Article

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