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January 1, 1982Journal of the Science of Food and Agriculture

Tannin content of foods commonly consumed in India and its influence on ionisable iron

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Authors

BRBagepalli S. Narasinga RaoIndian Council of Medical ResearchTPT PrabhavathiIndian Council of Medical Research

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Cite This Study

Rao et al. (1982) studied this question.

synapsesocial.com/papers/6a6f692575498292b708cdc3https://doi.org/10.1002/jsfa.2740330116
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Also Consider

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  1. 1Tannin content of sorghum varieties and their role in iron bioavailability1980 · 67 citations
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  3. 3Protein precipitation method for the quantitative determination of tannins1978 · 957 citations
  4. 4Phytic Acid-Metal Complexes.1965 · 259 citations