Open AccessStructuring food for improving amino acid bioavailability
Author(s) -
Didier Dupont
Publication year - 2015
Publication title -
hal (le centre pour la communication scientifique directe)
Language(s) - Uncategorized
Resource type - Conference proceedings
Subject(s) - structuring , bioavailability , computer science , amino acid , chemistry , food science , biochemistry , business , pharmacology , biology , finance