The influence of phenolic and phytic acid food matrix factors on iron bioavailability potential in 10 commercial lentil genotypes (Lens culinaris L.)

Journal of Food Composition and Analysis

Volumn 31, Issue 1, 2013, Pages 82-86

  Johnson, Casey R ^a   Thavarajah, Dil ^a   Thavarajah, Pushparajah ^a  

^a NORTH DAKOTA STATE UNIVERSITY   (United States)

Author keywords

Ascorbic acid; Biofortification; Chlorogenic acid; Fe deficiency; Food analysis; Food composition; Gallic acid; Lentil; Phytic acid

Indexed keywords

EID: 84881642841     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfca.2013.04.003     Document Type: Article

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