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Nombre de documents : 1.
Improvement of iron and β-Carotene bioaccessibility in complementary foods: Biofortification of local crops With organic residual products and microorganisms.
Thiam Mbeugué, Diouf Adama, Icard-Vernière Christèle, Avallone Sylvie, Ndiaye Ndèye Fatou, De Souza Marielle Atala, Médoc Jean-Michel, Idohou-Dossou Nicole, Humblot Christèle.
2025.
Food Science and Nutrition, 13 (1):e4745, 11 p.
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