Effects of polyphenol oxidation on in vitro iron availability in faba bean (Vicia faba L.) flour
Version of Record online: 23 NOV 2012
© 2012 The Authors. International Journal of Food Science and Technology © 2012 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 48, Issue 4, pages 701–706, April 2013
How to Cite
Luo, Y.-W. and Xie, W.-H. (2013), Effects of polyphenol oxidation on in vitro iron availability in faba bean (Vicia faba L.) flour. International Journal of Food Science & Technology, 48: 701–706. doi: 10.1111/ijfs.12016
- Issue online: 11 MAR 2013
- Version of Record online: 23 NOV 2012
- Manuscript Accepted: 11 SEP 2012
- Manuscript Received: 4 JUL 2012
- National Science Foundation for Young Scholars of China. Grant Number: 31201318
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