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:	Zobrazit plný text záznamu Full Text from ScienceDirect