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
收藏
页码：89 / 96
页数：8
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