Work

Chromium content in breakfast cereals depending on cereal grains used in their manufacture

Year: 2004

Type: article

Source: European Food Research and Technology

DOI: 10.1007/s00217-004-0993-3

Authors: C. J. Mateos, M. V. Aguilar, M. C. Mart�nez-Para

Institution: Universidad de Alcalá

Language: English

Topic: Food Nutrient Composition and Product Development

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

Funder: Vedecká Grantová Agentúra MŠVVaŠ SR a SAV

OpenAlex ID: W1990292176

FWCI: 1.548

Cites: 24

Cited by: 10

Related to: 10