In‐vitro availability of iron in various green leafy vegetables

Journal of the Science of Food and Agriculture

Volumn 46, Issue 1, 1988, Pages 125-127

  Chawla, Suman ^a   Saxena, Anima ^a   Seshadri, Subadra ^a  

^a M S UNIVERSITY OF BARODA   (India)

Author keywords

availability; green vegetables; Indian; Iron

Indexed keywords

EID: 84986761458     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.2740460112     Document Type: Article

References (6)

1. The effects of organic acids, phytates and polyphenols on the absorption of iron from vegetables
2. An in vitro method for predicting the bio‐availability of iron from foods