Zinc bioavailability in different beans as affected by cultivar type and cooking conditions

Article

Abstract: Zinc bioavailability was studied in five cultivars of beans (Phaseolus vulgaris, L): white (Ouro Bra

Palabras claves:

antinutrients, Beans, Bioavailability, Cooking, Zinc

Autores:

Costa N.M.B., Leonel A.J., Lucía Ramírez-Cárdenas, Reis F.P.

Fuentes:

google

scopus