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Volumn 61, Issue 2, 2007, Pages 287-289

Erratum: Sodium iron (III) ethylenediaminetetraacetic acid synthesis to reduce iron deficiency globally (European Journal of Clinical Nutrition (2006) doi:10.1038/sj.ejcn.1602499));Sodium iron (III) ethylenediaminetetraacetic acid synthesis to reduce iron deficiency globally

Author keywords

[No Author keywords available]

Indexed keywords

EDETATE SODIUM; IRON; RADIOISOTOPE;

EID: 33846965907     PISSN: 09543007     EISSN: 14765640     Source Type: Journal    
DOI: 10.1038/sj.ejcn.1602527     Document Type: Erratum
Times cited : (10)

References (9)
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    • ACC/SCN ACC/SCN & IFPRI: Geneva, Switzerland
    • ACC/SCN (2004). 5th Report on the World Nutrition Situation. ACC/SCN & IFPRI: Geneva, Switzerland, pp. 1-15.
    • (2004) 5th Report on the World Nutrition Situation , pp. 1-15
  • 3
    • 21344452773 scopus 로고    scopus 로고
    • Studies on the effectiveness of NaFeEDTA-fortified soy sauce in controlling iron deficiency: A population-based intervention trial
    • Chen J, Zhao X, Mang X, Yin S, Piao J, Huo J et al. (2005). Studies on the effectiveness of NaFeEDTA-fortified soy sauce in controlling iron deficiency: A population-based intervention trial. Food Nutr Bull 26, 177-186.
    • (2005) Food Nutr Bull , vol.26 , pp. 177-186
    • Chen, J.1    Zhao, X.2    Mang, X.3    Yin, S.4    Piao, J.5    Huo, J.6
  • 5
    • 0036182803 scopus 로고    scopus 로고
    • Iron bioavailability from iron-fortified Guatemalan meals based on corn tortillas and black bean paste
    • Davidsson L, Dimitriou T, Boy E, Walczyk T, Hurrell RF (2002). Iron bioavailability from iron-fortified Guatemalan meals based on corn tortillas and black bean paste. Am J Clin Nutr 75, 535-539.
    • (2002) Am J Clin Nutr , vol.75 , pp. 535-539
    • Davidsson, L.1    Dimitriou, T.2    Boy, E.3    Walczyk, T.4    Hurrell, R.F.5
  • 6
    • 13444263266 scopus 로고    scopus 로고
    • Improved technologies enhance the efficacy of food iron fortification
    • Hurrell RF (2004). Improved technologies enhance the efficacy of food iron fortification. Int J Vitam Nutr Res 74, 385-401.
    • (2004) Int J Vitam Nutr Res , vol.74 , pp. 385-401
    • Hurrell, R.F.1
  • 7
    • 0042569111 scopus 로고    scopus 로고
    • Regular consumption of NaFeEDTA-fortified fish sauce improves iron status and reduces the prevalence of anemia in anemic Vietnamese women
    • Thuy PV, Berger J, Davidsson L, Khan NC, Lam NT, Cook JD et al. (2003). Regular consumption of NaFeEDTA-fortified fish sauce improves iron status and reduces the prevalence of anemia in anemic Vietnamese women. Am J Clin Nutr 78, 284-290.
    • (2003) Am J Clin Nutr , vol.78 , pp. 284-290
    • Thuy, P.V.1    Berger, J.2    Davidsson, L.3    Khan, N.C.4    Lam, N.T.5    Cook, J.D.6
  • 8
    • 0029066316 scopus 로고
    • Fortification of sugar with iron sodium ethylenediaminotetraacetate (FeNaEDTA) improves iron status in semirural Guatemalan populations
    • Viteri FE, Alvarez E, Batres R, Torun B, Pineda O, Mejia LA et al. (1995). Fortification of sugar with iron sodium ethylenediaminotetraacetate (FeNaEDTA) improves iron status in semirural Guatemalan populations. Am J Clin Nutr, 61, 1153-1163.
    • (1995) Am J Clin Nutr , vol.61 , pp. 1153-1163
    • Viteri, F.E.1    Alvarez, E.2    Batres, R.3    Torun, B.4    Pineda, O.5    Mejia, L.A.6
  • 9
    • 0141863480 scopus 로고    scopus 로고
    • Iron bioavailability in cornmasa tortillas is improved by the addition of disodium EDTA
    • Walter T, Pizarro F, Olivares MJ (2003). Iron bioavailability in cornmasa tortillas is improved by the addition of disodium EDTA. J Nutr 133, 3158-3161.
    • (2003) J Nutr , vol.133 , pp. 3158-3161
    • Walter, T.1    Pizarro, F.2    Olivares, M.J.3


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.