Effects of cooking and food matrix on estimated mineral bioavailability in Mloukhiya, a Mediterranean dish based on jute leaves and meat

Autor: Njoumi, Sondos, Bellagha, Sihem, Icard-Vernière, Christèle, Picq, Christian, Amiot, Marie Josèphe, Mouquet-Rivier, Claire
Zdroj: In Food Research International March 2018 105:233-240
Databáze: ScienceDirect