INVITRO STUDIES OF IRON BIOAVAILABILITY - PROBING THE CONCENTRATION AND OXIDATION-REDUCTION REACTIVITY OF PINTO BEAN IRON WITH FERROUS CHROMOGENS

被引：10

作者：

CHIDAMBARAM, MV

REDDY, MB

THOMPSON, JL

BATES, GW

机构：

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

[2] TEXAS A&M UNIV,TEXAS AGR EXPT STN,DEPT ANIM SCI,HUMAN NUTR SECT,COLLEGE STN,TX 77843

来源：

BIOLOGICAL TRACE ELEMENT RESEARCH | 1989年 / 19卷 / 1-2期

关键词：

D O I：

10.1007/BF02925447

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

引用

页码：25 / 40

页数：16

共 23 条

[1]

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[2]

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[3]

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[4]

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[5]

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[6]

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[8] BIOAVAILABILITY OF DIETARY IRON IN MAN [J].

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[9] FACILITATION OF FE(II) AUTOXIDATION BY FE(III) COMPLEXING AGENTS [J].

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AISEN, P .

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[10] THE EFFECT OF CHEMICAL-AGENTS, BEVERAGES, AND SPINACH ON THE INVITRO SOLUBILIZATION OF IRON FROM COOKED PINTO BEANS [J].

KOJIMA, N ;

WALLACE, D ;

BATES, GW .

AMERICAN JOURNAL OF CLINICAL NUTRITION, 1981, 34 (07) :1392-1401

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