THE EFFECT OF SOYBEAN PHOSPHATE AND PHYTATE CONTENT ON IRON BIOAVAILABILITY

被引：16

作者：

BEARD, JL

WEAVER, CM

LYNCH, S

JOHNSON, CD

DASSENKO, S

COOK, JD

机构：

[1] PURDUE UNIV,DEPT FOOD & NUTR,W LAFAYETTE,IN 47907

[2] UNIV KANSAS,MED CTR,DEPT MED,DIV HEMATOL,KANSAS CITY,KS 66103

来源：

NUTRITION RESEARCH | 1988年 / 8卷 / 04期

关键词：

D O I：

10.1016/S0271-5317(88)80029-0

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：345 / 352

页数：8

共 31 条

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