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Mineral Content of Various Portuguese Breads: Characterization, Dietary Intake, and Discriminant Analysis

Álvaro Torrinha1, Marta Oliveira2, Susana Marinho2

  • 1REQUIMTE-LAQV, Laboratório de Química Aplicada, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal.

Molecules (Basel, Switzerland)
|August 3, 2019
PubMed

Keywords:
breadschemometric discriminationdaily intakeheath risks and benefitshigh-resolution continuum source atomic absorption spectrometermineral composition

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