The impact of processing on phytic acid, in vitro soluble iron and Phy/Fe molar ratio of faba bean (Vicia faba L.)
Release time:2024-01-01Hits:
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Impact Factor:
1.674
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Affiliation of Author(s):
食品科技学院
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Journal:
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
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Co-author:
罗羽洧,顾振新,韩永斌,陈志刚
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Document Code:
vy0oebv0kdql7rk4gyql3qgqk8seaagn
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Volume:
89
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Issue:
5
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Page Number:
861-866
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Translation or Not:
no
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Date of Publication:
2009-01-01
