THE EFFECT OF CHEMICAL-AGENTS, BEVERAGES, AND SPINACH ON THE INVITRO SOLUBILIZATION OF IRON FROM COOKED PINTO BEANS

被引：40

作者：

KOJIMA, N

WALLACE, D

BATES, GW

机构：

[1] TEXAS A&M UNIV,DEPT BIOCHEM & BIOPHYS,COLLEGE STN,TX 77843

[2] TEXAS A&M UNIV,TEXAS AGR EXPT STN,COLLEGE STN,TX 77843

来源：

AMERICAN JOURNAL OF CLINICAL NUTRITION | 1981年 / 34卷 / 07期

关键词：

D O I：

10.1093/ajcn/34.7.1392

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：1392 / 1401

页数：10

共 19 条

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[9]

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

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