Effects of dietary zinc levels, phytic acid and resistant starch on zinc bioavailability in rats

被引：0
|
作者：
L. Yonekura
H. Suzuki
机构：
[1] Kagawa University,Dept. of Biochemistry and Food Science
[2] National Food Research Institute,Lipid Laboratory
[3] Kochi Gakuen College,Dept. of Food and Nutrition
来源：
European Journal of Nutrition | 2005年 / 44卷
关键词：
zinc bioavailability; phytic acid; resistant starch; fermentation; magnesium; rat;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
引用
收藏
页码：384 / 391
页数：7
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