| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10541063 | Food Chemistry | 2012 | 5 Pages |
Abstract
⺠We compare sorghum phytate reduction by genetic modification and fermentation on in vitro iron availability. ⺠The inhibitory effect of the tannins prevents any increase in in vitro iron availability. ⺠Additive effect of genetic modification and fermentation in reducing phytate content increases in vitro iron availability.
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Authors
Johanita Kruger, John R.N. Taylor, André Oelofse,