Garlic/Onion Iron Bioaccessibility Enhancement

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Garlic/Onion
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Garlic/Onion Iron Bioaccessibility Enhancement

Higher Bioaccessibility of Iron and Zinc from Food Grains in the
Presence of Garlic and Onion
SMITA GAUTAM, KALPANA PLATEL, AND KRISHNAPURA SRINIVASAN*
Department of Biochemistry and Nutrition, Central Food Technological Research Institute

J. Agric. Food Chem. 2010, 58, 8426–8429
DOI:10.1021/jf100716t

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