A continuous in vitro method for estimation of the bioavailability of minerals and trace elements in foods: application to breads varying in phytic acid content
Wolters, Mechteldis G. E., Schreuder, Hendrika A. W., Van Den Heuvel, Grietje, Van Lonkhuijsen, Henk J., Hermus, Ruud J. J., Voragen, Alfons G. J.
Published in British journal of nutrition (01.05.1993)
Published in British journal of nutrition (01.05.1993)
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