Improvement of iron availability from phytase-treated Pisum sativum, L. flour

  1. Urbano, G.
  2. Porres, J.M.
  3. Frejnagel, S.
  4. López-Jurado, M.
  5. Gómez-Villalva, E.
  6. Vidal-Valverde, C.
  7. Aranda, P.
Journal:
Food Chemistry

ISSN: 0308-8146

Year of publication: 2007

Volume: 103

Issue: 2

Pages: 389-395

Type: Article

DOI: 10.1016/J.FOODCHEM.2006.07.036 GOOGLE SCHOLAR

Sustainable development goals

Data source: Scopus