Effects of phytase and polyphenol oxidase treatments on in vitro iron bioavailability in faba bean (Vicia faba L.)

CYTA - Journal of Food

Volumn 10, Issue 2, 2012, Pages 165-171

  Luo, Yu Wei ^a   Xie, Wei Hua ^b   Min Xu, ^a   Luo, Feng Xia ^a  

^a JINLING INSTITUTE OF TECHNOLOGY   (China)

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

Author keywords

Bioavailability; Faba bean; Iron; Phytase; Polyphenol oxidase

Indexed keywords

BIOAVAILABILITY; FABA BEANS; IN-VITRO IRON; MUSHROOM TYROSINASE; PHENOLIC GROUPS; PHYTASES; PHYTATE; POLYPHENOL OXIDASE; POLYPHENOLS; REDUCING EFFECTS; TOTAL PHENOLS; VICIA FABA; WATER SLURRY;

IRON; PHENOLS;

BIOCHEMISTRY;

EID: 84860308556     PISSN: 19476337     EISSN: 19476345     Source Type: Journal    
DOI: 10.1080/19476337.2011.631222     Document Type: Article

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