Greffeuille, Valérie <br/><br/>
Changes in iron, zinc and chelating agents during traditional African processing of maize: Effect of iron contamination on bioaccessibility.  [electronic resource] 

 -  Food chemistry  Jun 2011 
 - 1800-7 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>0308-8146 
<br/><br/><label>Standard No.: </label>10.1016/j.foodchem.2010.12.087  doi