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- W2073882011 abstract "Annals of the New York Academy of SciencesVolume 165, Issue 2 p. 801-814 FORMATION OF PHYTIC ACID IN CEREAL GRAINS † Kozi Asada, Kozi Asada The Research Institute for Food Science, Kyoto University Kyoto, JapanSearch for more papers by this authorKunisuke Tanaka, Kunisuke Tanaka The Research Institute for Food Science, Kyoto University Kyoto, JapanSearch for more papers by this authorZenzaburo Kasai, Zenzaburo Kasai The Research Institute for Food Science, Kyoto University Kyoto, JapanSearch for more papers by this author Kozi Asada, Kozi Asada The Research Institute for Food Science, Kyoto University Kyoto, JapanSearch for more papers by this authorKunisuke Tanaka, Kunisuke Tanaka The Research Institute for Food Science, Kyoto University Kyoto, JapanSearch for more papers by this authorZenzaburo Kasai, Zenzaburo Kasai The Research Institute for Food Science, Kyoto University Kyoto, JapanSearch for more papers by this author First published: October 1970 https://doi.org/10.1111/j.1749-6632.1970.tb56445.xCitations: 5 † In this article, the term inositol is used for myo-inositol. AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinkedInRedditWechat Citing Literature Volume165, Issue2Cyclitols and Phosphoinositides: Chemistry, Metabolism, and FunctionOctober 1970Pages 801-814 RelatedInformation" @default.
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- W2073882011 title "FORMATION OF PHYTIC ACID IN CEREAL GRAINS *" @default.
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