Effect of different home-cooking methods on the bioaccessibility of zinc and iron in conventionally bred cowpea (Vigna unguiculata L. Walp) consumed in Brazil.
about
Effect of different home-cooking methods on the bioaccessibility of zinc and iron in conventionally bred cowpea (Vigna unguiculata L. Walp) consumed in Brazil.
description
2016 nî lūn-bûn
@nan
2016年の論文
@ja
2016年論文
@yue
2016年論文
@zh-hant
2016年論文
@zh-hk
2016年論文
@zh-mo
2016年論文
@zh-tw
2016年论文
@wuu
2016年论文
@zh
2016年论文
@zh-cn
name
Effect of different home-cooki ...... a L. Walp) consumed in Brazil.
@ast
Effect of different home-cooki ...... a L. Walp) consumed in Brazil.
@en
type
label
Effect of different home-cooki ...... a L. Walp) consumed in Brazil.
@ast
Effect of different home-cooki ...... a L. Walp) consumed in Brazil.
@en
prefLabel
Effect of different home-cooki ...... a L. Walp) consumed in Brazil.
@ast
Effect of different home-cooki ...... a L. Walp) consumed in Brazil.
@en
P2093
P2860
P356
P1476
Effect of different home-cooki ...... a L. Walp) consumed in Brazil.
@en
P2093
Elenilda J Pereira
Flávio S N Cardoso
Gisela M Dellamora-Ortiz
José L V Carvalho
Lucia M J Carvalho
P2860
P356
10.3402/FNR.V60.29082
P577
2016-03-03T00:00:00Z