In vitro calcium availability from brassica vegetables ( Brassica oleracea L.) and as consumed in composite dishes
| Autor: | Lucarini, M, Canali, R, Cappelloni, M, Di Lullo, G, Lombardi-Boccia, G * |
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| Zdroj: | In Food Chemistry 1999 64(4):519-523 |
| Databáze: | ScienceDirect |
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