EFFECT OF PARTIAL PHYTATE REMOVAL AND HEAT UPON IRON BIOAVAILABILITY FROM SOY PROTEIN-BASED DIETS

被引：17

作者：

RODRIGUEZ, CJ

MORR, CV

KUNKEL, ME

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1985.tb13014.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1072 / 1075

页数：4

共 24 条

[1]

ABDULKADIR RB, 1980, THESIS U NEBRASKA LI

[2] The estimation of phosphorus [J].

Allen, RJL .

[3]

BJORNRASMUSSEN E, 1973, AM J CLIN NUTR, V26, P1311

BOLAND, ARD ;

GARNER, GB ;

ODELL, BL .

BROOKS, JR ;

MORR, CV .

[6]

BROOKS JR, 1985, UNPUB J AGR FOO 1109

[7] PHYTIC ACID INTERACTIONS IN FOOD SYSTEMS [J].

CHERYAN, M .

CRC CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 1980, 13 (04) :297-335

[8]

CLYDESDALE FM, 1983, FOOD TECHNOL-CHICAGO, V37, P133

[9]

COOK JD, 1983, FOOD TECHNOL-CHICAGO, V37, P124

[10]

Earley E. B., 1944, INDUST AND ENGINEER CHEM ANALYT ED, V16, P389, DOI 10.1021/i560130a021