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American Chemical Society, Journal of Agricultural and Food Chemistry, 12(60), p. 3190-3195, 2012

DOI: 10.1021/jf205048r

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Assessment of Iron Bioavailability in Whole Wheat Bread by Addition of Phytase-Producing Bifidobacteria

Journal article published in 2012 by Juan Mario Sanz-Penella, José Moisés Laparra, Yolanda Sanz ORCID, Monika Haros
This paper was not found in any repository, but could be made available legally by the author.
This paper was not found in any repository, but could be made available legally by the author.

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