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Journal: Foods, 2020
Volume: 9
Number: 1853

Article: A Comparative Study of the Bioavailability of Fe, Cu and Zn from Gluten-Free Breads Enriched with Natural and Synthetic Additives
Authors: by Anna Rogaska, Julita Reguła, Joanna Suliburska and Zbigniew Krejpcio
Link: https://www.mdpi.com/2304-8158/9/12/1853

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