Iron and zinc bioavailability in common bean (Phaseolus vulgaris) is dependent on chemical composition and cooking method. (2022)
Abstract
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Bibliographic Information
Digital Object Identifier: http://dx.doi.org/10.1016/j.foodchem.2022.132900
PubMed Identifier: 35398678
Publication URI: http://europepmc.org/abstract/MED/35398678
Type: Journal Article/Review
Volume: 387
Parent Publication: Food chemistry
ISSN: 0308-8146