Iron and zinc bioaccessibility of fermented maize, sorghum and millets from five locations in Zimbabwe

Food Research International

Volumn 103, Issue , 2018, Pages 361-370

  Gabaza, Molly ^a,b,c   Shumoy, Habtu ^a   Muchuweti, Maud ^b   Vandamme, Peter ^c   Raes, Katleen ^a  

^a GHENT UNIVERSITY   (Belgium)

^b UNIVERSITY OF ZIMBABWE   (Zimbabwe)

^c GHENT UNIVERSITY   (Belgium)

Author keywords

Bioaccessibility; Cereals; Iron; Phenolic compounds; Phytic acid; Zinc

Indexed keywords

IRON; PHENOLS; ZINC;

BIOACCESSIBILITY; CEREALS; FINGER MILLETS; IRON AND ZINCS; IRON DEFICIENCY; PEARL MILLET; PHENOLIC COMPOUNDS; PHYTIC ACIDS;

IRON COMPOUNDS;

IRON; ZINC;

CHEMISTRY; COMPARATIVE STUDY; FERMENTATION; FERMENTED PRODUCT; FOOD GRAIN; GROWTH, DEVELOPMENT AND AGING; MAIZE; MICROBIOLOGY; MILLET; NUTRITIONAL VALUE; SORGHUM; ZIMBABWE;

EDIBLE GRAIN; FERMENTATION; FERMENTED FOODS; IRON; MILLETS; NUTRITIVE VALUE; SORGHUM; ZEA MAYS; ZIMBABWE; ZINC;

EID: 85032743377     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2017.10.047     Document Type: Article

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