HEME, FERRITIN AND VEGETABLE IRON-ABSORPTION IN HUMANS FROM MEALS DENATURED OF HEME IRON DURING THE COOKING OF BEEF

被引：52

作者：

MARTINEZTORRES, C ^{[1
]}

LEETS, I ^{[1
]}

TAYLOR, P ^{[1
]}

RAMIREZ, J ^{[1
]}

CAMACHO, MD ^{[1
]}

LAYRISSE, M ^{[1
]}

机构：

[1] INST VENEZOLANO INVEST CIENT,FISIOPATOL LAB,APARTADO 1827,CARACAS 1010A,VENEZUELA

来源：

JOURNAL OF NUTRITION | 1986年 / 116卷 / 09期

关键词：

D O I：

10.1093/jn/116.9.1720

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：1720 / 1725

页数：6

共 22 条

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ZUNIGA, H .

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[2]

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[3]

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[4]

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[5]

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[6]

DERN JR, 1961, J LAB CLIN MED, V57, P460

[7]

DERN RJ, 1961, J LAB CLIN MED, V57, P322

[8]

HALLBERG L, 1972, SCAND J HAEMATOL, V9, P193

[9] FOOD IRON ABSORPTION - A COMPARISON OF VEGETABLE AND ANIMAL FOODS [J].

LAYRISSE, M ;

COOK, JD ;

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[10]

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