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Evaluation of vitamin D bioaccessibility and iron solubility from test meals containing meat and/or cereals and/or legumes

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https://hal.inrae.fr/hal-03162887
Contributor : Nelly Lucas <>
Submitted on : Monday, March 8, 2021 - 7:40:07 PM
Last modification on : Thursday, March 11, 2021 - 3:58:54 PM

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Tiffany Antoine, Giulia Scorrano, Cristèle Icard-Vernière, Charlotte Halimi, Stéphane Georgé, et al.. Evaluation of vitamin D bioaccessibility and iron solubility from test meals containing meat and/or cereals and/or legumes. Proceedings of the Nutrition Society, Cambridge University Press (CUP), 2020, 79 (OCE2), ⟨10.1017/S0029665120004942⟩. ⟨hal-03162887⟩

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