Bioavailability of calcium and magnesium from faba beans (Vicia faba L var major), soaked in different pH solutions and cooked, in growing rats

  1. Aranda, P.
  2. López-Jurado, M.
  3. Fernández, M.
  4. Moreu, M.D.C.
  5. Porres, J.M.
  6. Urbano, G.
Aldizkaria:
Journal of the Science of Food and Agriculture

ISSN: 0022-5142

Argitalpen urtea: 2004

Alea: 84

Zenbakia: 12

Orrialdeak: 1514-1520

Mota: Artikulua

DOI: 10.1002/JSFA.1759 GOOGLE SCHOLAR

Objetivos de desarrollo sostenible

Datuen iturria: Scopus