BINDING OF ZINC AND IRON TO WHEAT BREAD, WHEAT BRAN, AND THEIR COMPONENTS

被引：112
作者：
ISMAILBEIGI, F
FARAJI, B
REINHOLD, JG
机构：
[1] PAHLAVI UNIV,DEPT MED,PAHLAVI MED RES UNIT,SHIRAZ,IRAN
[2] PAHLAVI UNIV,DEPT BIOCHEM,PAHLAVI MED RES UNIT,SHIRAZ,IRAN
来源：
AMERICAN JOURNAL OF CLINICAL NUTRITION | 1977年 / 30卷 / 10期
关键词：
D O I：
10.1093/ajcn/30.10.1721
中图分类号：
R15 [营养卫生、食品卫生]; TS201 [基础科学];
学科分类号：
100403 ;
摘要：
引用
收藏
页码：1721 / 1725
页数：5
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