Bioavailability of total iron from meat, spinach (Spinacea oleracea L.) and meat–spinach mixtures by anaemic and non-anaemic rats
Open Access
- 9 March 1989
- journal article
- research article
- Published by Cambridge University Press (CUP) in British Journal of Nutrition
- Vol. 61 (2), 331-343
- https://doi.org/10.1079/bjn19890121
Abstract
Bioavailability of total iron from meat, spinach (Spinacea oleracea L.) and meat–spinach mixtures by anaemic and non-anaemic rats* - Volume 61 Issue 2 - D. Zhang, D. G. Hendricks, A. W. MahoneyKeywords
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