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pro vyhledávání: '"Yarina S.M. da Silva"'
Autor:
Gisele S. Lopes, Wladiana O. Matos, Francisco L.F. da Silva, João P.S. de Lima, Yarina S.M. da Silva, Sandro T. Gouveia, Luciana S. Melo
Publikováno v:
Food research international (Ottawa, Ont.). 100(Pt 1)
Only some of ingested nutrients are available for absorption by the organism. The foods generally are submitted to some heat processing that may interfere in the bioaccessibility of nutrients. There are no studies of the influence of cooking under va
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::91a6e7647b79ace936a072a7023d6b83
https://pubmed.ncbi.nlm.nih.gov/28873722
https://pubmed.ncbi.nlm.nih.gov/28873722
