Health, 28.10.2019 19:31, madeleine43

Which of the following would be least likely to affect the bioavailability of a nutrient in a food? a. the length of food storageb. the food source of the nutrientc. other foods consumed with the nutrientd. cooking or chopping the food

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Which of the following would be least likely to affect the bioavailability of a nutrient in a food?...