A comparison between the bioavailability of minerals in home-cooked and ready-to-eat beans
| Autor principal: | |
|---|---|
| Formato: | conferenceObject |
| Idioma: | por |
| Publicado em: |
2018
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| Texto completo: | https://hdl.handle.net/10216/127241 |
| País: | Portugal |
| Oai: | oai:repositorio-aberto.up.pt:10216/127241 |