Concentration of macro and micro elements in different varieties of Hungarian green peppers (Capsicum annuum L.)

被引：0
|
作者：
Lugasi, A [1 ]
Stefanovits-Bányai, É [1 ]
Helyes, L [1 ]
Ombódi, A [1 ]
Dimény, J [1 ]
机构：
[1] Nalt Inst Food Hyg & Nutr, Natl Ctr Publ Hlth, H-1097 Budapest, Hungary
来源：
METAL IONS IN BIOLOGY AND MEDICINE, VOL 8 | 2004年 / 8卷
关键词：
D O I：
暂无
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
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页码：178 / 181
页数：4
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