Role of oxate, phytate, tannins and cooking on iron bioavailability from foods commonly consumed in Mexico

Author: Sotelo Angela   González-Osnaya Liliana   Sánchez-Chinchillas Argelia   Trejo Alberto  

Publisher: Informa Healthcare

ISSN: 1465-3478

Source: International Journal of Food Sciences and Nutrition, Vol.61, Iss.1, 2010-02, pp. : 29-39

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Abstract