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Relative contribution of phytates, fibers and tannins to low iron in vitro solubility in faba bean (Vicia faba L.) flour and legume fractions

Yuwei Luo, Weihua Xie

British Food Journal (2013) 115 (7): 975–986.

https://doi.org/10.1108/BFJ-11-2010-0204

Published: 28 June 2013

View article titled, Relative contribution of phytates, fibers and tannins to low iron in vitro solubility in faba bean (Vicia faba L.) flour and legume fractions

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