Measurement of chemically-available iron in foods by incubation with human gastric juice in vitro
Open Access
- 1 May 1980
- journal article
- research article
- Published by Cambridge University Press (CUP) in British Journal of Nutrition
- Vol. 43 (3), 413-420
- https://doi.org/10.1079/bjn19800109
Abstract
Measurement of chemically-available iron in foods by incubation with human gastric juice in vitro - Volume 43 Issue 3 - Susan Lock, A. E. BenderThis publication has 13 references indexed in Scilit:
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