Effect of different home-cooking methods on the bioaccessibility of zinc and iron in conventionally bred cowpea (Vigna unguiculata L. Walp) consumed in Brazil
Background: The cowpea (Vigna unguiculata L. Wap.) is an excellent source of iron and zinc. However, iron from plant sources is poorly absorbed compared with iron from animal sources.Objectives: The objective of this study was to evaluate iron and zinc bioaccessibility in cowpea cultivars after proc...
| Main Authors: | , , , , |
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| Format: | Journal Article |
| Language: | Inglés |
| Published: |
Swedish Nutrition Foundation
2016
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| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/170984 |
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