In Vitro Bioavailability of Calcium, Magnesium, Iron, Zinc, and Copper from Gluten-Free Breads Supplemented with Natural Additives
Crossref DOI link: https://doi.org/10.1007/s12011-017-1065-4
Published Online: 2017-06-03
Published Print: 2018-03
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Regula, J.
Cerba, A. http://orcid.org/0000-0003-2737-9682
Suliburska, J.
Tinkov, A. A.
Funding for this research was provided by:
Narodowe Centrum Nauki (2011/01/B/NZ9/0013)
Text and Data Mining valid from 2017-06-03
Article History
Received: 21 April 2017
Accepted: 23 May 2017
First Online: 3 June 2017