Effects of Culinary Procedures on Concentrations and Bioaccessibility of Cu, Zn, and As in Different Food Ingredients

Although cooked diets are the primary sources for humans to absorb trace elements, there is limited data available on the concentrations and bioaccessibility of trace elements in cooked food ingredients. This work aims to evaluate the effects of culinary procedures on the concentrations and bioacces...

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Detalles Bibliográficos
Autores principales: Zhang, Canchuan, Miao, Xi, Du, Sen, Zhang, Ting, Chen, Lizhao, Liu, Yang, Zhang, Li
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10137893/
https://www.ncbi.nlm.nih.gov/pubmed/37107446
http://dx.doi.org/10.3390/foods12081653

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10137893/
https://www.ncbi.nlm.nih.gov/pubmed/37107446
http://dx.doi.org/10.3390/foods12081653

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