Iron, Zinc, and Protein Bioavailability Proxy Measures of Meals Prepared with Nutritionally Enhanced Beans and Maize

出版年份 2009 全文链接

标题

作者

关键词

出版物

Volume 74, Issue 5, Pages H147-H154

出版商

Wiley

发表日期

2009-05-19

DOI

10.1111/j.1750-3841.2009.01181.x

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