Effect of Varieties and Processing Methods on the Total and Ionizable Iron Contents of Grain Legumes
- 1 October 1997
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 45 (10), 3859-3862
- https://doi.org/10.1021/jf970073a
Abstract
No abstract availableKeywords
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