Please use this identifier to cite or link to this item:
https://hdl.handle.net/10216/127241| Author(s): | Agostinho Almeida |
| Title: | A comparison between the bioavailability of minerals in home-cooked and ready-to-eat beans |
| Issue Date: | 2018-09-10 |
| URI: | https://hdl.handle.net/10216/127241 |
| Document Type: | Poster em Conferência Internacional |
| Rights: | openAccess |
| Appears in Collections: | FFUP - Poster em Conferência Internacional |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| 399789.pdf | 261.09 kB | Adobe PDF |  View/Open |
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