EFFECTS OF FOOD-PROCESSING AND FRUIT JUICES ON INVITRO ESTIMATED IRON AVAILABILITY FROM CEREALS, VEGETABLES AND FRUITS

被引:42
作者
HAZELL, T
JOHNSON, IT
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D O I
10.1002/jsfa.2740380112
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S [农业科学];
学科分类号
09 ;
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页码:73 / 82
页数:10
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