Fortification of vegetarian diets for increasing bioavailable iron density using green leafy vegetables

Food Research International

Volumn 32, Issue 3, 1999, Pages 169-174

  Chiplonkar, S A ^a   Tarwadi, K V ^a   Kavedia, R B ^a   Mengale, S S ^a   Paknikar, K M ^a   Agte, V V ^a  

^a AGHARKAR RESEARCH INSTITUTE   (India)

Author keywords

Bioavailable iron density; Green leafy vegetables; In vitro dialysability

Indexed keywords

BIOAVAILABILITY; CEREAL; FOOD ANALYSIS; FRUIT; IRON INTAKE; LEAFY VEGETABLE;

EID: 0032880917     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0963-9969(99)00070-8     Document Type: Article

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