In vitro accessibility and intake of beta-carotene from cooked green leafy vegetables and their estimated contribution to vitamin A requirements (Q43948200)

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In vitro accessibility and intake of beta-carotene from cooked green leafy vegetables and their estimated contribution to vitamin A requirements
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    In vitro accessibility and intake of beta-carotene from cooked green leafy vegetables and their estimated contribution to vitamin A requirements (English)
    1 January 2004

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