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

页码：384 / 391

页数：7

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