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2013•International Food Research JournalRequires access

The impact of processing on phytic acid, in vitro soluble zinc and Phy/Zn molar ratio of faba bean (Vicia faba L.).

Yuwei Luo, Weihua Xie, Xiao-Xiao Jin, Bo Zhang, Qian Wang, Yi-Jian He

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Key concepts: Vicia faba, Phytic acid, Zinc, Chemistry, PHY, Molar ratio, In vitro, Food science

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The impact of processing on phytic acid, in vitro soluble zinc and Phy/Zn molar ratio of faba bean (Vicia faba L.). — Research Paper | ScholarLens