Nutritional aspect of zinc availability

被引：45

作者：

Cámara, E ^{[1
]}

Amaro, MA ^{[1
]}

机构：

[1] Univ Cordoba, Dept Food Sci & Nutr, Cordoba 14014, Spain

来源：

INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION | 2003年 / 54卷 / 02期

关键词：

D O I：

10.1080/0963748031000084098

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Zinc is an essential trace element in human nutrition and its deficiency is a world nutritional problem. However, the zinc content of foods is low and its availability is conditioned by several physiologic and dietary factors. For that reason, the objective of the present work is to compile past and present information about the influence of these factors on zinc availability to try to improve this availability.

引用

页码：143 / 151

页数：9

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