IRON AVAILABILITY FROM WHEAT GLUTEN, SOY ISOLATE, AND CASEIN COMPLEXES

被引：24

作者：

NELSON, KJ ^{[1
]}

POTTER, NN ^{[1
]}

机构：

[1] CORNELL UNIV,DEPT FOOD SCI,ITHACA,NY 14853

来源：

JOURNAL OF FOOD SCIENCE | 1980年 / 45卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1980.tb03868.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 [食品科学与工程];

摘要：

引用

页码：52 / &

共 27 条

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