Bioavailability of Iron in Green Peas, Spinach, Bran Cereal, and Cornmeal fed to Anemic Rats-Reference-Cited by-同舟云学术

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Bioavailability of Iron in Green Peas, Spinach, Bran Cereal, and Cornmeal fed to Anemic Rats

Published:2006-08-25 Issue:2 Volume:50 Page:426-428
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:

Author:

ZHANG DEJIA,HENDRICKS DELOY G.,MAHONEY ARTHUR W.,CORNFORTH DAREN P.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1985.tb13418.x/fullpdf

Reference27 articles.

1. An evaluation of ten pairwise multiple comparison procedures by Monte Carlo methods;Carma;J. Am. Stat. Assoc.,1973

2. Determinants of nonheme iron absorption in man;Cook;Food Technol.,1983

3. Standardized method for clinical hemoglobinometry;Crosby;U.S. Armed Forces Med. J.,1954

4. Wheat as a dietary source of iron;Free;J. Nutr.,1940

Cited by 18 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Mapping QTL associated with partial resistance to Aphanomyces root rot in pea (Pisum sativum L.) using a 13.2 K SNP array and SSR markers;Theoretical and Applied Genetics;2021-06-15

2. Evaluation of iron bioavailability from ricebean (vigna umbellata) by using anaemic rats;Nutrition Research;2002-05

3. The Influence of Wheat Fiber and Bran on Mineral Nutriture;Handbook of Dietary Fiber;2001-08-17

4. Bioavailability of Minerals from Cereals;CRC Handbook of Dietary Fiber in Human Nutrition, Third Edition;2001-06-27

5. Iron availability from processed and cooked wheat products using haemoglobin regeneration efficiency method;Nahrung/Food;2000-12-01

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