MEASUREMENT OF CHEMICALLY-AVAILABLE IRON IN FOODS BY INCUBATION WITH HUMAN GASTRIC-JUICE INVITRO

被引：47

作者：

LOCK, S

BENDER, AE

机构：

来源：

BRITISH JOURNAL OF NUTRITION | 1980年 / 43卷 / 03期

关键词：

D O I：

10.1079/BJN19800109

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：413 / 420

页数：8

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