Polyphenols and phytic acid contribute to the low iron bioavailability from common beans in young women

Polyphenols and phytic acid contribute to the low iron bioavailability from common beans in young women

10.3945/jn.110.125369

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Bibliographic Details
Main Authors: Petry, N., Egli, I., Zeder, C., Walczyk, T., Hurrell, R.
Other Authors: CHEMISTRY
Format: Article
Published: 2014
Online Access:http://scholarbank.nus.edu.sg/handle/10635/94577
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Institution: National University of Singapore
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Summary:10.3945/jn.110.125369

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