Post by Stuart Phillips: Cooking (and complementation) always improves bioavailability (as you and I have discussed) Good sum... - Upcarta

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Stuart Phillips @mackinprof · Jul 12, 2022

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Cooking (and complementation) always improves bioavailability (as you and I have discussed) Good summary

Article Apr 6, 2016

Research Approaches and Methods for Evaluating the Protein Quality of Human Foods Proposed by an FAO Expert Working Group in 2014

by Ricardo Uauy

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