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Approaches to the Improvement of Zinc Nutrition by Fermented Soy Foods like Miso

  • HASHIMOTO A
  • KAMBE T
JOURNAL OF THE BREWING SOCIETY OF JAPAN (2011) 106(12) 811-817
DOI: 10.6013/jbrewsocjapan.106.811
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HASHIMOTO, A., & KAMBE, T. (2011). Approaches to the Improvement of Zinc Nutrition by Fermented Soy Foods like Miso. JOURNAL OF THE BREWING SOCIETY OF JAPAN, 106(12), 811–817. https://doi.org/10.6013/jbrewsocjapan.106.811

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