Use of shallot (Allium ascalonicum) and leek (Allium tuberosum) to improve thein vitroavailable iron and zinc from cereals and legumes

Published 2013 View Full Article

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Title
Use of shallot (Allium ascalonicum) and leek (Allium tuberosum) to improve thein vitroavailable iron and zinc from cereals and legumes
Authors
Keywords
-
Journal
CyTA-Journal of Food
Volume 12, Issue 2, Pages 195-198
Publisher
Informa UK Limited
Online
2013-09-11
DOI
10.1080/19476337.2013.814168
References
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