dc.contributor.author | KAPSOKEFALOU, M | en |
dc.contributor.author | MILLER, D | en |
dc.date.accessioned | 2014-06-06T06:42:02Z | |
dc.date.available | 2014-06-06T06:42:02Z | |
dc.date.issued | 1991 | en |
dc.identifier.uri | http://dx.doi.org/10.1111/j.1365-2621.1991.tb05278.x | en |
dc.identifier.uri | http://62.217.125.90/xmlui/handle/123456789/389 | |
dc.subject | In Vitro Digestibility | en |
dc.subject | Iron | en |
dc.title | Effects of Meat and Selected Food Components on the Valence of Nonheme Iron during In Vitro Digestion | en |
heal.type | journalArticle | en |
heal.identifier.primary | 10.1111/j.1365-2621.1991.tb05278.x | en |
heal.publicationDate | 1991 | en |
heal.journalName | Journal of Food Science | en |
dc.identifier.doi | 10.1111/j.1365-2621.1991.tb05278.x | en |
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