IMPROVEMENT OF IRON NUTRITION IN DEVELOPING-COUNTRIES - COMPARISON OF ADDING MEAT, SOY PROTEIN, ASCORBIC-ACID, CITRIC-ACID, AND FERROUS SULFATE ON IRON-ABSORPTION FROM A SIMPLE LATIN-AMERICAN-TYPE OF MEAL

被引：100

作者：

HALLBERG, L

ROSSANDER, L

机构：

来源：

AMERICAN JOURNAL OF CLINICAL NUTRITION | 1984年 / 39卷 / 04期

关键词：

D O I：

10.1093/ajcn/39.4.577

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：577 / 583

页数：7

共 14 条

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[8] DIETARY HEME IRON-ABSORPTION - DISCUSSION OF POSSIBLE MECHANISMS FOR THE ABSORPTION-PROMOTING EFFECT OF MEAT AND FOR THE REGULATION OF IRON-ABSORPTION [J].

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