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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Chemical Process in Food Science

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