A continuous in vitro method for estimation of the bioavailability of minerals and trace elements in foods: application to breads varying in phytic acid content

Publisher： Cambridge University Press

E-ISSN： 1475-2662|69|3|849-861

ISSN： 0007-1145

Source： British Journal of Nutrition, Vol.69, Iss.3, 1993-05, pp. : 849-861

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Abstract

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