Open AccessBioavailability of Iron and Related Components in Cooked Green Leafy Vegetables Consumed in Cameroon
Author(s) -
Rachel Fai Nomkong,
Richard Aba Ejoh,
Romelle Feumba Dibanda,
Gabriel Nama Medoua
Publication year - 2019
Publication title -
food and nutrition sciences
Language(s) - English
Resource type - Journals
eISSN - 2157-9458
pISSN - 2157-944X
DOI - 10.4236/fns.2019.109079
Subject(s) - leafy vegetables , bioavailability , food science , chemistry , biology , bioinformatics
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