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The effect of food processing on phytate hydrolysis and availability of iron and zinc

Advances in Experimental Medicine and Biology (1991) 289 499-508
DOI: 10.1007/978-1-4899-2626-5_33
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Sandberg, A. S. (1991). The effect of food processing on phytate hydrolysis and availability of iron and zinc. In Advances in Experimental Medicine and Biology (Vol. 289, pp. 499–508). https://doi.org/10.1007/978-1-4899-2626-5_33

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