Bioavailability of Fe and Zn in selected legumes, cereals, meat and milk products consumed in Fiji

Food Chemistry

Volumn 207, Issue , 2016, Pages 125-131

  Singh, Poonam ^a   Prasad, Surendra ^a   Aalbersberg, William ^a  

^a UNIVERSITY OF THE SOUTH PACIFIC   (Fiji)

Author keywords

Bioavailability; Cereal; Fe bioavailability; Food composition; Legumes; Mineral bioavailability; Zn bioavailability

Indexed keywords

CEREAL PRODUCTS; CLUSTER ANALYSIS; FISH; MEATS; THERMAL PROCESSING (FOODS); ZINC;

BIOAVAILABILITY; CEREAL; COOKED FOOD; FOOD COMPOSITIONS; FOOD SAMPLES; LEGUMES; MILK POWDER; MILK PRODUCTS;

BIOCHEMISTRY;

BIOAVAILABILITY; BREAD; CEREAL; CHEESE; CLUSTER ANALYSIS; COOKED FOOD; COOKING; IONIZATION; LEGUME; MILK; POWDER; RAW FOOD; ANALYSIS; ANIMAL; CHEMISTRY; EPIDEMIOLOGY; FABACEAE; FIJI; FOOD GRAIN; MEAT;

IRON; ZINC;

ANIMALS; BIOLOGICAL AVAILABILITY; EDIBLE GRAIN; FABACEAE; FIJI; IRON; MEAT; MILK; ZINC;

EID: 84961927185     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.03.029     Document Type: Article

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