المؤلفون: da Paixao Teixeira, J.L., Lima Pallone, J.A., Delgado Andrade, Cristina, Mesías, Marta, Seiquer, Isabel

المساهمون: Sao Paulo Research Foundation

مصطلحات موضوعية: Food analysis, Food composition, Cheese, Mineral bioaccessibility, Caco-2 cells, Furosine content

Relation: http://dx.doi.org/10.1016/j.jfca.2021.104365; Sí; Journal of Food Composition and Analysis 107: 104365 (2022); http://hdl.handle.net/10261/305888

الاتاحة: http://hdl.handle.net/10261/305888
https://doi.org/10.1016/j.jfca.2021.104365