Bioavailability of calcium and its absorption inhibitors in raw and cooked green leafy vegetables commonly consumed in India – An in vitro study

标题
Bioavailability of calcium and its absorption inhibitors in raw and cooked green leafy vegetables commonly consumed in India – An in vitro study
作者
关键词
-
出版物
FOOD CHEMISTRY
Volume 170, Issue -, Pages 430-436
出版商
Elsevier BV
发表日期
2014-08-27
DOI
10.1016/j.foodchem.2014.08.031

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