![](/img/cover-not-exists.png)
Effect of different home-cooking methods on the bioaccessibility of zinc and iron in conventionally bred cowpea ( Vigna unguiculata L. Walp) consumed in Brazil
Pereira, Elenilda J., Carvalho, Lucia M. J., Dellamora-Ortiz, Gisela M., Cardoso, Flávio S. N., Carvalho, José L. V.Volume:
60
Language:
english
Journal:
Food & Nutrition Research
DOI:
10.3402/fnr.v60.29082
Date:
January, 2016
File:
PDF, 681 KB
english, 2016