Traditional Food-Processing and Preparation Practices to Enhance the Bioavailability of Micronutrients in Plant-Based Diets
Author:
Publisher
Oxford University Press (OUP)
Subject
Nutrition and Dietetics,Medicine (miscellaneous)
Link
http://academic.oup.com/jn/article-pdf/137/4/1097/23898515/1097.pdf
Reference30 articles.
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4. Consequences of revised estimates of carotenoid bioefficacy for dietary control of vitamin A deficiency in developing countries;West;J Nutr.,2002
5. Factors affecting nutritive value in processed foods;Erdman,1994
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