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Publikováno v:
Procedia Food Science. 1:545-548
Iron deficiency is one of the 10 preventable disease risks; in Colombia are attributed 800000 deaths per year. [1]. Currently, the highest consume of iron comes from vegetables and ferrous salts in food and also consume of heme iron is low, it comes
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https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ee36286fb9656afee1d539ca67c4c140
