Plant-based burger patties are a source of bioaccessible iron and zinc
Background: The consumption of plant-based meat alternatives has increased substantially in recent years. However, due to the presence of absorption inhibitors, such as phytate, oxalate, and condensed tannins, the uptake of zinc and iron from plant foods may be low. We therefore quantified minerals...
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| Autori principali: | , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Elsevier
2025-03-01
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| Serie: | NFS Journal |
| Soggetti: | |
| Accesso online: | http://www.sciencedirect.com/science/article/pii/S2352364625000082 |
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