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Journal of agricultural and food chemistry • 2010 | View Paper
“BACKGROUND Garlic and onion, which are rich in organo-sulfur compounds, are reported to enhance the bioaccessibility of Ca, Mg, Fe and Zn; however, there is a lack of similar information on the bioaccessibility of copper, manganese and chromium.”
Journal of the science of food and agriculture • 2017 | View Paper
“The positive influence on the bioaccessibility of iron was additive in the case of combinations of amchur–carrot, amchur– garlic , onion–carrot, and onion–amaranth in a few specific grains.”