AVAILABILITY OF ZINC IN LEAVENED AND UNLEAVENED WHOLEMEAL WHEATEN BREADS AS MEASURED BY SOLUBILITY AND UPTAKE BY RAT INTESTINE INVITRO

被引：47

作者：

REINHOLD, JG

PARSA, A

KARIMIAN, N

HAMMICK, JW

ISMAILBE.F

机构：

[1] NEMAZEE HOSP,INST NUCL MED,SHIRAZ,IRAN

[2] PAHLAVI UNIV,COLL AGR,DEPT SOIL SCI,SHIRAZ,IRAN

[3] PAHLAVI UNIV,COLL MED,DEPT BIOCHEM,SHIRAZ,IRAN

[4] PAHLAVI UNIV,COLL MED,DEPT MED,SHIRAZ,IRAN

来源：

JOURNAL OF NUTRITION | 1974年 / 104卷 / 08期

关键词：

D O I：

10.1093/jn/104.8.976

中图分类号：

R15 [营养卫生、食品卫生]; TS201 [基础科学];

学科分类号：

100403 ;

摘要：

引用

收藏

页码：976 / 982

页数：7

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