In vitro bioaccessibility of copper, iron, and zinc from common meat substitutes, influence of exogenously added garlic/onion and contribution to the diet.
Autor: | Iaquinta, Fiorella1 (AUTHOR), Rodríguez, Nataly1 (AUTHOR), Machado, Ignacio1 (AUTHOR) imachado@fq.edu.uy |
---|---|
Zdroj: | Journal of Food Composition & Analysis. Jan2023, Vol. 115, pN.PAG-N.PAG. 1p. |
Databáze: | Academic Search Ultimate |
Externí odkaz: |