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 |
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Zdroj: | In Food Research International March 2018 105:233-240 |
Databáze: | ScienceDirect |
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