Effect of proteins, phytates, ascorbic acid and citric acid on dialysability of calcium, iron, zinc and copper in soy-based infant formulas

  1. Jovani, M
  2. Alegría, A
  3. Barberá, R
  4. Farré, R
  5. Lagarda, MJ
  6. Clemente, G
Revue:
NAHRUNG-FOOD

ISSN: 0027-769X

Année de publication: 2000

Volumen: 44

Número: 2

Pages: 114-117

Type: Article

DOI: 10.1002/(SICI)1521-3803(20000301)44:2<114::AID-FOOD114>3.3.CO;2-E GOOGLE SCHOLAR

Objectifs de Développement Durable

La source de données: WoS