BIOAVAILABILITY OF IRON IN COOKED EGG-YOLK FOR MAINTENANCE OF HEMOGLOBIN LEVELS IN GROWING-RATS

被引：13

作者：

MILLER, J

NNANNA, I

机构：

来源：

JOURNAL OF NUTRITION | 1983年 / 113卷 / 06期

关键词：

D O I：

10.1093/jn/113.6.1169

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：1169 / 1175

页数：7

共 27 条

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