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Phytate in foods and significance for humans: food sources, intake, processing, bioavailability, protective role and

Ulrich Schlemmer1, Wenche Frølich, Rafel M Prieto

  • 1Department of Physiology and Biochemistry of Nutrition, Max Rubner-Institut, Federal Research Instituteof Nutrition and Food, Karlsruhe, Germany. ulrich.schlemmer@mri.bund.de

Molecular Nutrition & Food Research
|September 24, 2009
PubMed

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