Improvement of the in vitro Digestible Iron and Zinc Content of Okra (Hibiscus esculentus L.) Sauce Widely Consumed in Sahelian Africa (Englisch)
- Neue Suche nach: Avallone, Sylvie
- Neue Suche nach: Bohuon, Philippe
- Neue Suche nach: Hemery, Youna
- Neue Suche nach: Treche, Serge
- Neue Suche nach: Avallone, Sylvie
- Neue Suche nach: Bohuon, Philippe
- Neue Suche nach: Hemery, Youna
- Neue Suche nach: Treche, Serge
In:
Journal of Food Science
;
72
, 2
;
S153-S158
;
2007
- Aufsatz (Zeitschrift) / Elektronische Ressource
-
Titel:Improvement of the in vitro Digestible Iron and Zinc Content of Okra (Hibiscus esculentus L.) Sauce Widely Consumed in Sahelian Africa
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Beteiligte:Avallone, Sylvie ( Autor:in ) / Bohuon, Philippe ( Autor:in ) / Hemery, Youna ( Autor:in ) / Treche, Serge ( Autor:in )
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Erschienen in:Journal of Food Science ; 72, 2 ; S153-S158
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Verlag:
- Neue Suche nach: Blackwell Publishing Inc
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Erscheinungsdatum:01.03.2007
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Format / Umfang:6 pages
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ISSN:
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DOI:
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Medientyp:Aufsatz (Zeitschrift)
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Format:Elektronische Ressource
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Sprache:Englisch
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Schlagwörter:
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Datenquelle:
Inhaltsverzeichnis – Band 72, Ausgabe 2
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Improvement of the in vitro Digestible Iron and Zinc Content of Okra (Hibiscus esculentus L.) Sauce Widely Consumed in Sahelian AfricaAvallone, Sylvie / Bohuon, Philippe / Hemery, Youna / Treche, Serge et al. | 2007
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Corrections: Vol. 72, Nr. 2| 2007