Reduction of phytic acid and enhancement of bioavailable micronutrients in food grains
By Raj K. Gupta, S. S. Gangoliya, Nand K. Singh. Journal of food science and technology, 2015
801 citations recorded by the source corpus.
Subfields: Hematology, Plant Science
View Paper: https://www.semanticscholar.org/paper/26f5237ab57c68b1adb05a5e16e08bd5488e4df3
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In Plant Science
Citations in the corpus
- Microbial Fermentation and Its Role in Quality Improvement of Fermented Foods (2020, background): “Food fermentation increases mineral and trace elements’ bioavailability by reducing non-digestible material in plants such as glucuronic and polygalacturonic acids, cellulose, and hemicelluloses [20].”