Bioavailability of Iron and Related Components in Cooked Green Leafy Vegetables Consumed in Cameroon

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ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org

"Bioavailability of Iron and Related Components in Cooked Green Leafy Vegetables Consumed in Cameroon"
written by Rachel Fai Nomkong, Richard Aba Ejoh, Romelle Feumba Dibanda, Medoua Nama Gabriel,
published by Food and Nutrition Sciences, Vol.10 No.9, 2019

has been cited by the following article(s):

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