We found a matchYour institution may have access to this item. Find your institution then sign in to continue.TitleRole of oxate, phytate, tannins and cooking on iron bioavailability from foods commonly consumed in Mexico.AuthorsSotelo, Angela; González-Osnaya, Liliana; Sánchez-Chinchillas, Argelia; Trejo, AlbertoPublicationInternational Journal of Food Sciences & Nutrition, 2010, Vol 61, Issue 1, p29ISSN0963-7486Publication typearticleDOI10.3109/09637480903213649