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7篇 您的检索式:作者名="Frontela C"
    题名 作者 年代 出处 被引量
1Phytic acid and inositol phosphates in raw flours and infant cereals:The effect of processing显示文摘Frontela C Garcia - Alonso F J Ros G 2008Journal of Food Composition and A- nalysis2008,,21:1
2Phytic acid and inositol phosphates in raw flours and infant cereals: The effect of processing显示文摘Frontela C García-Alonso F J Ros G Martínez C 2008Journal of Food Composition and Analysis2008,21,:1
3Phytic acid content and 'in vitro' iron, calcium and zinc hioavailability in bakery products: The effect of processing显示文摘Frontela C Ros G Mart i nez C 2011Journal of Cereal Science2011,54,1:1
4Stability of pycnogenol as an ingredient in fruit juices subjected to in vitro gastrointestinal digestion 显示文摘Frontela C Ros G Martinez C 2011Journal of the Science of Food and Agriculture2011,91,2:1
5Stability of Pycnogenol as an ingredient in fruit juices subjected to in vitro gastrointestinal digestion 显示文摘Frontela C Ros G Mart'mez C 2011Journal of Agricultural and Food Chemistry2011,91,:1
6Phytic acid content andin vitro iron, calcium and zinc bioavailability in bakeryproducts: The effect of processing显示文摘Frontela C Ros G Mart i nez C 2011Journal of CerealScience2011,54,1:1
7Phytie acid content and 'in vitro' iron, calcium and zinc bioavailability in bakery products: The effect of processing显示文摘Frontela C Ros G Mart f nez C 2011Journal of Cereal Science2011,54,1:1
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