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Effect of different home-cooking methods on the bioaccessibility of zinc and iron in conventionally bred cowpea (Vigna unguiculata L. Walp) consumed in Brazil by Elenilda J. Pereira, Lucia M. J. Carvalho, Gisela M. Dellamora-Ortiz, Flávio S. N. Cardoso, José L. V. Carvalho
Published 2016-03-01
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