Effect of soaking and sprouting on iron and zinc availability in green and white faba bean (Vicia faba L.)

Journal of Food Science and Technology

Volumn 51, Issue 12, 2014, Pages 3970-3976

  Luo, Yuwei ^a   Xie, Weihua ^b  

^a JINLING INSTITUTE OF TECHNOLOGY   (China)

^b NANJING INSTITUTE OF ENVIRONMENTAL SCIENCES   (China)

Author keywords

Faba bean; Iron; Soaking; Sprouting; Zinc availability

Indexed keywords

ENZYMES; ZINC;

DIFFERENT TREATMENTS; DISTINCT POINTS; FABA BEANS; PHYTASE ACTIVITY; SOAKING; SOAKING TREATMENT; SPECIFIC ACTIVITY; SPROUTING;

IRON;

VICIA FABA;

EID: 84916943573     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-012-0921-7     Document Type: Article

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