EFFECT OF PEPSIN TREATMENT ON THE CHEMICAL IRON PROFILE OF SOY-BASED FOODS SUPPLEMENTED WITH SELECTED IRON SOURCES AND ENHANCERS

被引：3

作者：

RIZK, SW ^{[1
]}

CLYDESDALE, FM ^{[1
]}

机构：

[1] UNIV MASSACHUSETTS,MASSACHUSETTS AGR EXPT STN,DEPT FOOD SCI & NUTR,AMHERST,MA 01003

来源：

JOURNAL OF FOOD PROTECTION | 1985年 / 48卷 / 01期

关键词：

D O I：

10.4315/0362-028X-48.1.35

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

引用

页码：35 / 38

页数：4

共 19 条

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[2] BOOKWALTER GN, 1983, CEREAL FOOD WORLD, V28, P507
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[8] THE EFFECT OF CHEMICAL-AGENTS, BEVERAGES, AND SPINACH ON THE INVITRO SOLUBILIZATION OF IRON FROM COOKED PINTO BEANS
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[J]. AMERICAN JOURNAL OF CLINICAL NUTRITION, 1981, 34 (07) : 1392 - 1401
[9] EFFECT OF HISTIDINE, CYSTEINE, GLUTATHIONE OR BEEF ON IRON-ABSORPTION IN HUMANS
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[10] QUANTITATIVE-DETERMINATION OF THE ELEMENTAL, FERROUS, FERRIC, SOLUBLE, AND COMPLEXED IRON IN FOODS
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[J]. JOURNAL OF FOOD SCIENCE, 1979, 44 (02) : 549 - 554

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