"In vitro" availability of calcium, magnesium, iron, copper and zinc from white or brown bread separately or in combination with other foods

1. Shaafsma, G.
2. Vaquero Rodrigo, María Pilar
3. Luten, J.B.
4. Dokkum, W. van
5. Bos, K.D.
6. Wolters, M. G. E.