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2008•Food ChemistryOpen access

Effects of soaking, germination and fermentation on phytic acid, total and in vitro soluble zinc in brown rice

J. B. Liang, Bei‐Zhong Han, M.J.R. Nout, R.J. Hamer

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Key concepts: Phytic acid, Zinc, Bioavailability, Fermentation, Brown rice, Steeping, Germination, Chemistry

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Effects of soaking, germination and fermentation on phytic acid, total and in vitro soluble zinc in brown rice — Research Paper | ScholarLens