Effect of Cooking on in Vitro Iron Bioavailability of Various Vegetables

ACS Symposium Series

Volumn 816, Issue , 2002, Pages 130-142

  Yang, Ray Yu ^a   Tsou, Samson T S ^a   Lee, Tung Ching ^b  

^a AVRDC THE WORLD VEGETABLE CENTER   (Taiwan)

^b RUTGERS UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0041417846     PISSN: 00976156     EISSN: None     Source Type: Book Series    
DOI: None     Document Type: Article

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