Bioavailability - A time for reflection

International Journal for Vitamin and Nutrition Research

Volumn 72, Issue 1, 2002, Pages 5-6

  Hurrell, Richard ^a  

^a NONE

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0036190479     PISSN: 03009831     EISSN: None     Source Type: Journal    
DOI: 10.1024/0300-9831.72.1.5     Document Type: Conference Paper

References (9)

1. The estimation of available lysine in animal protein foods
2. The available niacin value of foods and their relation to analytical values
3. Incomplete utilization of pyridoxine-β-glucoside as vitamin B-6 in the rat
4. Bioavailability of minerals and trace elements
5. Nutritional significance of bioavailability
6. The food matrix of spinach is a limiting factor in determining the bioavailability of betacarotene and to a lesser extent lutein in humans
7. Protein digestibility of the same protein preparations by human and rat assays and by in vitro enzymic digestion methods
8. Bioavailability 93. Nutritional, chemical and food processing implications of nutrient availability