An in vitro method for predicting the bioavailability of iron from foods.

Name: An in vitro method for predicting the bioavailability of iron from foods.
Author: Narasinga Rao, B S

An in vitro method for predicting the bioavailability of iron from foods. — المؤلف: Narasinga Rao, B S — The American journal of clinical nutrition Jan 1978

المؤلف: Narasinga Rao, B S
النشر: The American journal of clinical nutrition Jan 1978
الوصف: 169-75 p.
الموضوعات: Adult؛ Ascorbic Acid؛ Biological Availability؛ Edible Grain؛ Food Analysis؛ Humans؛ Hydrogen-Ion Concentration؛ Intestinal Absorption