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IRON AVAILABILITY FROM BREAD - TRADITIONAL VERSUS CHORLEYWOOD

被引：2
作者：
FAIRWEATHERTAIT, SJ
SYMSS, LL
机构：
来源：
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1987年 / 38卷 / 01期
关键词：
D O I：
10.1002/jsfa.2740380113
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
引用
收藏
页码：83 / 89
页数：7
相关论文
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[3]   THE EFFECT OF DIFFERENT LEVELS OF WHEAT BRAN ON IRON-ABSORPTION IN RATS FROM BREAD CONTAINING SIMILAR AMOUNTS OF PHYTATE [J].
FAIRWEATHERTAIT, SJ .
BRITISH JOURNAL OF NUTRITION, 1982, 47 (02) :243-249
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