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

机构：

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1987年 / 38卷 / 01期

关键词：

D O I：

10.1002/jsfa.2740380112

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

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页码：73 / 82

页数：10

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