TANNIN CONTENT OF FOODS COMMONLY CONSUMED IN INDIA AND ITS INFLUENCE ON IONIZABLE IRON

被引：115

作者：

RAO, BSN

PRABHAVATHI, T

机构：

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1982年 / 33卷 / 01期

关键词：

D O I：

10.1002/jsfa.2740330116

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：89 / 96

页数：8

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