BIOAVAILABILITY OF CALCIUM FROM TOFU, TORTILLAS, NONFAT DRY MILK AND MOZZARELLA CHEESE IN RATS - EFFECT OF SUPPLEMENTAL ASCORBIC-ACID

被引：34
|
作者：
PONEROS, AG
ERDMAN, JW
机构：
来源：
JOURNAL OF FOOD SCIENCE | 1988年 / 53卷 / 01期
关键词：
D O I：
10.1111/j.1365-2621.1988.tb10210.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
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页码：208 / +
页数：1
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