RELATIONSHIP OF COMPONENTS IN WHEAT BRAN AND SPINACH TO IRON BIOAVAILABILITY IN THE ANEMIC RAT

被引：41
作者：
GORDON, DT [1 ]
CHAO, LS [1 ]
机构：
[1] OREGON STATE UNIV, SEAFOODS LAB, ASTORIA, OR 97103 USA
来源：
JOURNAL OF NUTRITION | 1984年 / 114卷 / 03期
关键词：
D O I：
10.1093/jn/114.3.526
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：526 / 535
页数：10
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