EFFECTS OF INOSITOL TRIPHOSPHATES, TETRAPHOSPHATES, PENTAPHOSPHATES, AND HEXAPHOSPHATES ON INVITRO ESTIMATION OF IRON AVAILABILITY

被引：157

作者：

SANDBERG, AS

CARLSSON, NG

SVANBERG, U

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1989年 / 54卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1989.tb08591.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

收藏

页码：159 / +

页数：1

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