Influence of Processing methods on the bioavailability of beta-carotene in selected foods

Lignende værker

• Influence of processing methods on the bioavailability of beta-carotene in selected foods
  af: Benitha Augustine
  Udgivet: (2003)
• Bioavailability Analysis of Vitamins in Foods
  af: G F M Ball
  Udgivet: (1998)
• Bioavailability, bioaccessibility and mobility of environmental contaminants /
  af: Dean, John R.
  Udgivet: (2007)
• Design and analysis of bioavailability and bioequivalence studies.
  af: Chow, Shein-Chung, et al.
  Udgivet: (2009)
• Beta decay
  af: Wu, Chien-shiung
  Udgivet: (1966)