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Phytic acid and its interactions: Contributions to protein functionality, food processing, and safety

Comprehensive Reviews in Food Science and Food Safety, 2021
Guo Shuntang, Ruican Wang
exaly  

Low Phytic Acid Lentils (Lens culinaris L.): A Potential Solution for Increased Micronutrient Bioavailability

Journal of Agricultural and Food Chemistry, 2009
Albert Vandenberg   +2 more
exaly  

Phytic acid in health and disease

Critical Reviews in Food Science and Nutrition, 1995
John Erdman
exaly  

Comparison of irradiated phytic acid and other antioxidants for antioxidant activity

Food Chemistry, 2004
Cheorun Jo   +2 more
exaly  

Zinc absorption from a low–phytic acid maize

American Journal of Clinical Nutrition, 2002
Nancy Krebs, Lei Siân, Siân Lei
exaly  

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