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Journal: Nutrients, 2020
Volume: 12
Number: 658
658
Article: Iron, Zinc and Phytic Acid Retention of Biofortified, Low Phytic Acid, and Conventional Bean Varieties When Preparing Common Household Recipes
Authors: by Marijke Hummel, Elise F. Talsma, Victor Taleon, Luis Londoño, Galina Brychkova, Sonia Gallego, Bodo Raatz and Charles Spillane
Link: https://www.mdpi.com/2072-6643/12/3/658

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