文献
J-GLOBAL ID:202002294914439075
整理番号:20A0791422
‘活性化’ナッツは栄養素バイオアベイラビリティに影響するか?【JST・京大機械翻訳】
Does ‘activating’ nuts affect nutrient bioavailability?
著者 (9件):
Kumari Shivani
(Department of Human Nutrition, University of Otago, PO Box 56, New Zealand)
,
Gray Andrew R.
(Centre for Biostatistics, Division of Health Sciences, University of Otago, PO Box 56, New Zealand)
,
Webster Kirsten
(Department of Human Nutrition, University of Otago, PO Box 56, New Zealand)
,
Bailey Karl
(Department of Human Nutrition, University of Otago, PO Box 56, New Zealand)
,
Reid Malcolm
(Department of Chemistry, University of Otago, PO Box 56, New Zealand)
,
Kelvin Kylie Anne Han
(Department of Human Nutrition, University of Otago, PO Box 56, New Zealand)
,
Tey Siew Ling
(Department of Human Nutrition, University of Otago, PO Box 56, New Zealand)
,
Chisholm Alexandra
(Department of Human Nutrition, University of Otago, PO Box 56, New Zealand)
,
Brown Rachel C.
(Department of Human Nutrition, University of Otago, PO Box 56, New Zealand)
資料名:
Food Chemistry
(Food Chemistry)
巻:
319
ページ:
Null
発行年:
2020年
JST資料番号:
H0766A
ISSN:
0308-8146
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
イギリス (GBR)
言語:
英語 (EN)