CHEMICAL FORMS OF IRON, CALCIUM, MAGNESIUM, ZINC, AND COPPER FROM RATS DIETS CONTAINING TEA

被引：3

作者：

JACKSON, LS

LEE, K

机构：

来源：

JOURNAL OF FOOD PROTECTION | 1988年 / 51卷 / 09期

关键词：

D O I：

10.4315/0362-028X-51.9.711

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

引用

页码：711 / 714

页数：4

共 13 条

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[7] INVITRO METHOD FOR PREDICTING BIOAVAILABILITY OF IRON FROM FOODS [J].

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