(Q43240491)

17 November 2017

title

In vitro solubility of calcium, iron and zinc in relation to phytic acid levels in rice-based consumer products in China (English)

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17 November 2017

Jianfen Liang

1

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17 November 2017

Bei-Zhong Han

series ordinal

2

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17 November 2017

M J Robert Nout

series ordinal

3

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17 November 2017

Robert J Hamer

series ordinal

4

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17 November 2017

publication date

1 February 2010

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International Journal of Food Sciences and Nutrition

17 November 2017

published in

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17 November 2017

volume

61

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17 November 2017

issue

1

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17 November 2017

page(s)

40-51

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Meat and ascorbic acid can promote Fe availability from Fe-phytate but not from Fe-tannic acid complexes

17 November 2017

cites work

1 reference

https://api.crossref.org/works/10.3109%2F09637480903229017

Inhibition of iron uptake by phytic acid, tannic acid, and ZnCl2: studies using an in vitro digestion/Caco-2 cell model

21 January 2018

1 reference

https://api.crossref.org/works/10.3109%2F09637480903229017

Processing of complementary food does not increase hair zinc levels and growth of infants in Kilosa district, rural Tanzania

21 January 2018

1 reference

https://api.crossref.org/works/10.3109%2F09637480903229017

Effects of soaking, germination and fermentation on phytic acid, total and in vitro soluble zinc in brown rice

21 January 2018

1 reference

https://api.crossref.org/works/10.3109%2F09637480903229017

Phytate, calcium, iron, and zinc contents and their molar ratios in foods commonly consumed in China

21 January 2018

1 reference

https://api.crossref.org/works/10.3109%2F09637480903229017

10.3109/09637480903229017

21 January 2018

Identifiers

DOI

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17 November 2017

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