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Bioaccessibility of minerals in combinations of biofortified foods with Fe, Zn and vitamin A.
- Published in:
- Journal of Food Science & Technology, 2021, v. 58, n. 11, p. 4083, doi. 10.1007/s13197-021-04966-0
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- Article
Bioavailability of Iron in the Regional Basic Diet (RBD) with Dietary Supplement in Brazil.
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- Biological Trace Element Research, 2011, v. 140, n. 1, p. 53, doi. 10.1007/s12011-010-8681-6
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- Article
Effect of Thermal Processing and Maceration on the Antioxidant Activity of White Beans.
- Published in:
- PLoS ONE, 2014, v. 9, n. 7, p. 1, doi. 10.1371/journal.pone.0099325
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- Article
AVALIAÇÃO DOS EFEITOS DA COCÇÃO E IRRADIAÇÃO NA COMPOSIÇÃO DO FEIJÃO CARIOCA (PHASEOLUS VULGARIS L.).
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- Brazilian Journal of Food & Nutrition / Alimentos e Nutrição, 2011, v. 22, n. 1, p. 97
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- Article
Higher inositol phosphates and total oxalate of cookies containing fruit by‐products and their influence on calcium, iron, and zinc bioavailability by Caco‐2 cells.
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- Cereal Chemistry, 2019, v. 96, n. 3, p. 456, doi. 10.1002/cche.10145
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- Article