Publication | Closed Access

Polyphenols and Phytic Acid Contribute to the Low Iron Bioavailability from Common Beans in Young Women ,

Food ChemistryNutritionNutrient BioavailabilityIron MetabolismCommon BeansPhysiologyNutritional ScienceLow Iron BioavailabilityYoung WomenMetabolismMedicinePolyphenolicsOxidative StressHealth Sciences