Publication | Open Access

Evaluation of the content and bioaccessibility of iron, zinc, calcium and magnesium from groats, rice, leguminous grains and nuts

Food ChemistryNutritionAgricultural ChemistryNutrient BioavailabilityEngineeringEnvironmental EngineeringAgricultural EconomicsLeguminous GrainsPlant NutritionPlant FoodsHealth Sciences