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

页码：1721 / 1725

页数：5

共 24 条

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[16]

REINHOLD JG, 1973, LANCET, V1, P283

[17]

REINHOLD JG, 1975, NUTR REP INT, V12, P75

[18] DECREASED ABSORPTION OF CALCIUM, MAGNESIUM, ZINC AND PHOSPHORUS BY HUMANS DUE TO INCREASED FIBER AND PHOSPHORUS CONSUMPTION AS WHEAT BREAD [J].

REINHOLD, JG ;

FARADJI, B ;

ABADI, P ;

ISMAILBEIGI, F .

JOURNAL OF NUTRITION, 1976, 106 (04) :493-503

[19] AVAILABILITY OF ZINC IN LEAVENED AND UNLEAVENED WHOLEMEAL WHEATEN BREADS AS MEASURED BY SOLUBILITY AND UPTAKE BY RAT INTESTINE INVITRO [J].

REINHOLD, JG ;

PARSA, A ;

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[20]

REINHOLD JG, 1975, J AM DIET ASSOC, V66, P38

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