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Phytate degradation determines the effect of industrial processing and home cooking on iron absorption from cereal-based foods.

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Title: Phytate degradation determines the effect of industrial processing and home cooking on iron absorption from cereal-based foods.
Authors: Hurrell RF (AUTHOR), Reddy MB (AUTHOR), Burri J (AUTHOR), Cook JD (AUTHOR)
Source: British Journal of Nutrition. Aug2002, Vol. 88 Issue 2, p117-123. 7p.
Database: Environment Complete
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Header DbId: eih
DbLabel: Environment Complete
An: 106797439
AccessLevel: 2
PubType: Academic Journal
PubTypeId: academicJournal
PreciseRelevancyScore: 0
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  Data: Phytate degradation determines the effect of industrial processing and home cooking on iron absorption from cereal-based foods.
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  Data: <searchLink fieldCode="JN" term="%22British+Journal+of+Nutrition%22">British Journal of Nutrition</searchLink>. Aug2002, Vol. 88 Issue 2, p117-123. 7p.
PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=eih&AN=106797439
RecordInfo BibRecord:
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      – Type: doi
        Value: 10.1079/bjnbjn2002594
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      – Code: eng
        Text: English
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        PageCount: 7
        StartPage: 117
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      – TitleFull: Phytate degradation determines the effect of industrial processing and home cooking on iron absorption from cereal-based foods.
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            NameFull: Hurrell RF
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            NameFull: Reddy MB
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            NameFull: Burri J
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            NameFull: Cook JD
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              M: 08
              Text: Aug2002
              Type: published
              Y: 2002
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              Value: 88
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            – TitleFull: British Journal of Nutrition
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