Zinc bioavailability in rats fed a plant-based diet: a study of fermentation and zinc supplementation.

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Zinc bioavailability in rats fed a plant-based diet: a study of fermentation and zinc supplementation.

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2015 nî lūn-bûn

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Zinc bioavailability in rats f ...... tion and zinc supplementation.

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Zinc bioavailability in rats f ...... tion and zinc supplementation.

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Zinc bioavailability in rats f ...... tion and zinc supplementation.

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P1476

Zinc bioavailability in rats f ...... tion and zinc supplementation.

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P2093

Claudia E Lazarte

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Mirian Vargas

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Yvonne Granfeldt

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P2860

Study of the physicochemical parameters and spontaneous fermentation during the traditional production of yakupa, an indigenous beverage produced by Brazilian Amerindians.

Effects of dietary phytase on body weight gain, body composition and bone strength in growing rats fed a low-zinc diet.

Neither a zinc supplement nor phytate-reduced maize nor their combination enhance growth of 6- to 12-month-old Guatemalan infants.

Dietary diversification/modification strategies to enhance micronutrient content and bioavailability of diets in developing countries.

Phytic acid degradation as a means of improving iron absorption.

Phytase supplementation improves blood zinc in rats fed with high phytate Iranian bread

Validation of digital photographs, as a tool in 24-h recall, for the improvement of dietary assessment among rural populations in developing countries.

Effect of multiple fortification on the bioavailability of minerals in wheat meal bread.

Sourdough and cereal fermentation in a nutritional perspective.

Lactic acid fermentation stimulated iron absorption by Caco-2 cells is associated with increased soluble iron content in carrot juice.

P304

27796

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scholarly article

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10.3402/FNR.V59.27796

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P478

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2015-11-30T00:00:00Z

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285385872

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26626410

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4666894

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