Influences of Milling Degree on Zinc Bioavailability in Rice Grains Varied in Zinc and Phytic Acid Levels
State Key Laboratory of Rice Biology and Key Lab of the Ministry of Agriculture for Nuclear Agricultural Sciences / Institute of Nuclear Agricultural Sciences, Zhejiang University, Hangzhou 310029, China; Key Laboratory of the Ministry of Agriculture for Creative Agriculture, Institute of Rural Development / Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China; Hainan Institute, Zhejiang University / Yazhou Bay Science and Technology City, Yazhou District, Sanya 572025, China
Contact:
SHU Xiaoli;WANG Yin
Supported by:
This study was supported by the National Key
Research and Development Program of China (Grant No. 2022YFD1200702), the Sanya
Fanxing Technology Special Program, China (Grant No. 2024KJFX023), and the Shandong
Provincial Key Research and Development
Program, China (Grant No. 2023LZGCQY018).
HUO Shaojie, LIN Jiaqi, SUN Yuxuan, WU Dianxing, SHU Xiaoli, WANG Yin. Influences of Milling Degree on Zinc Bioavailability in Rice Grains Varied in Zinc and Phytic Acid Levels[J]. Rice Science.
