Iron and zinc bioavailability in common bean (Phaseolus vulgaris) is dependent on chemical composition and cooking method

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@article{d4116c6fdc2344ed8ab63f213c4ee07b,

title = "Iron and zinc bioavailability in common bean (Phaseolus vulgaris) is dependent on chemical composition and cooking method",

author = "R. Huertas and J.W. Allwood and R.D. Hancock and D. Stewart",

year = "2022",

month = sep,

day = "1",

doi = "10.1016/j.foodchem.2022.132900",

language = "English",

volume = "387",

journal = "Food Chemistry",

}

TY - JOUR

T1 - Iron and zinc bioavailability in common bean (Phaseolus vulgaris) is dependent on chemical composition and cooking method

AU - Huertas, R.

AU - Allwood, J.W.

AU - Hancock, R.D.

AU - Stewart, D.

PY - 2022/9/1

Y1 - 2022/9/1

U2 - 10.1016/j.foodchem.2022.132900

DO - 10.1016/j.foodchem.2022.132900

M3 - Article

VL - 387

JO - Food Chemistry

JF - Food Chemistry

M1 - Art. 132900

ER -