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Mineral availability is modified by tannin and phytate content in sorghum flaked breakfast cereals

Gangcheng Wu1, John Ashton2, Azra Simic3

  • 1Nutrition, Dietetics and Food Technology, School of Public Health, Faculty of Health Sciences, Curtin University, GPO Box U1987, Perth, WA 6845, Australia.

Food Research International (Ottawa, Ont.)
|February 2, 2018
PubMed

Keywords:
Breakfast cerealChelationMineral availabilityPhenolicsWholegrain

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