Does ‘activating’ nuts affect nutrient bioavailability?
Shivani Kumari, Andrew Gray, Kirsten Webster, Karl B. Bailey, Malcolm Reid, Kylie Anne Han Kelvin, Siew Ling Tey, Alexandra Chisholm, Rachel Brown
Topics & Concepts
BioavailabilityChemistryNutrientFood scienceHigh-performance liquid chromatographyMineralInductively coupled plasmaEnvironmental chemistryChromatographyBiologyOrganic chemistryQuantum mechanicsPlasmaPhysicsBioinformaticsPhytase and its ApplicationsNuts composition and effectsProteins in Food Systems