Data for: Effects of household cooking processes on mineral, vitamin B, and phytic acid contents and mineral bioaccessibility in rice
Published: 31 March 2020| Version 1 | DOI: 10.17632/jr92jj29mn.1
Contributor:
Kunlun Liu
Description
The data is associated to the manuscript entitled “Effects of household cooking processes on mineral, vitamin B, and phytic acid contents and mineral bioaccessibility in rice” submitted to the Food Chemistry.
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Categories
Chemical Process in Food Science