Bioavailability of Iron from a Traditional Tunisian Meal with Chickpeas Fed to Healthy Rats

Autor:	Hamdaoui, M., Doghri, T., Tritar, B.
Zdroj:	Annals of Nutrition & Metabolism, 1992 Jan 01. 36(3), 135-140.
Databáze:	JSTOR Journals
Externí odkaz:	https://www.jstor.org/stable/45099917 Zobrazit plný text záznamu