Cite
HARVARD Citation
Njoumi, S. et al. (2018). Effects of cooking and food matrix on estimated mineral bioavailability in Mloukhiya, a Mediterranean dish based on jute leaves and meat. Food research international. pp. 233-240. [Online].
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Njoumi, S. et al. (2018). Effects of cooking and food matrix on estimated mineral bioavailability in Mloukhiya, a Mediterranean dish based on jute leaves and meat. Food research international. pp. 233-240. [Online].