INVITRO ESTIMATION OF IRON AVAILABILITY IN MEALS CONTAINING SOY PRODUCTS

被引：40

作者：

SCHRICKER, BR

MILLER, DD

VANCAMPEN, D

机构：

[1] CORNELL UNIV,NEW YORK STATE COLL AGR & LIFE SCI,INST FOOD SCI,DEPT FOOD SCI,ITHACA,NY 14853

[2] USDA SEA,US PLANT SOIL & NUTR LAB,ITHACA,NY

来源：

JOURNAL OF NUTRITION | 1982年 / 112卷 / 09期

关键词：

D O I：

10.1093/jn/112.9.1696

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

页码：1696 / 1705

页数：10

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