Iron and zinc bioavailability in common bean (Phaseolus vulgaris) is dependent on chemical composition and cooking method-Reference-Cited by-同舟云学术

Iron and zinc bioavailability in common bean (Phaseolus vulgaris) is dependent on chemical composition and cooking method

Published:2022-09 Issue: Volume:387 Page:132900
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Huertas Raul,William Allwood J.,Hancock Robert D.,Stewart Derek

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference47 articles.

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