Vegetables with Enhanced Iron Bioavailability : German Consumers’ Perceptions of a New Approach to Improve Dietary Iron Supply
- Standort
-
Deutsche Nationalbibliothek Frankfurt am Main
- Umfang
-
Online-Ressource
- Sprache
-
Englisch
- Erschienen in
-
In: Nutrients 15, 10, 2291
- Ereignis
-
Veröffentlichung
- (wo)
-
Osnabrück
- (wer)
-
Hochschule Osnabrück
- (wann)
-
2023
- Urheber
- DOI
-
10.3390/nu15102291
- URN
-
urn:nbn:de:bsz:959-opus-52632
- Rechteinformation
-
Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Letzte Aktualisierung
-
25.03.2025, 13:52 MEZ
Datenpartner
Dieses Objekt wird bereitgestellt von:
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Beteiligte
- Welk, Ann-Kristin
- Mehlhose, Clara Marie
- Daum, Diemo
- Enneking, Ulrich
- Hochschule Osnabrück
Entstanden
- 2023
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