IRON-ABSORPTION FROM RICE MEALS COOKED WITH FORTIFIED SALT CONTAINING FERROUS SULFATE AND ASCORBIC-ACID

被引：82

作者：

SAYERS, MH

LYNCH, SR

CHARLTON, RW

BOTHWELL, TH

WALKER, RB

MAYET, F

机构：

[1] UNIV WITWATERSRAND,DEPT MED,S AFRICAN MRC,IRON & RED CELL METAB UNIT,JOHANNESBURG,SOUTH AFRICA

[2] UNIV WASHINGTON,DEPT BOT,SEATTLE,WA

[3] UNIV NATAL,DEPT MED,DURBAN,SOUTH AFRICA

[4] UNIV WITWATERSRAND,DEPT PHARMACOL,JOHANNESBURG,SOUTH AFRICA

来源：

BRITISH JOURNAL OF NUTRITION | 1974年 / 31卷 / 03期

关键词：

D O I：

10.1079/BJN19740045

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：367 / 375

页数：9

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