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Higher bioavailability of iron from whole wheat bread compared with iron-fortified white breads in caco-2 cell model: an experimental study
Nikooyeh, Bahareh, Neyestani, Tirang R.Language:
english
Journal:
Journal of the Science of Food and Agriculture
DOI:
10.1002/jsfa.8071
Date:
October, 2016
File:
PDF, 1013 KB
english, 2016