Evaluation of the content and bioaccessibility of iron,...

Journal of Food Science and Technology 2014 / 03 Vol. 51; Iss. 3

Evaluation of the content and bioaccessibility of iron, zinc, calcium and magnesium from groats, rice, leguminous grains and nuts

Suliburska, Joanna, Krejpcio, Zbigniew
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Volume:
51
Language:
english
Journal:
Journal of Food Science and Technology
DOI:
10.1007/s13197-011-0535-5
Date:
March, 2014
File:
PDF, 175 KB
english, 2014
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