In-vitro availability of iron in various green leafy vegetables

Author:

Chawla Suman,Saxena Anima,Seshadri Subadra

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference6 articles.

1. AOAC 1980 Official Methods of Analysis (13th edn), Method no 15.035 (b), Association of Official Analytical Chemists, Washington, DC, pp 244–245.

2. The effects of organic acids, phytates and polyphenols on the absorption of iron from vegetables

3. An in vitro method for predicting the bioavailability of iron from foods

4. , 1983 A Manual of Laboratory Techniques. National Institute of Nutrition, Indian Council of Medical Research, Hyderabad, pp 319–320.

5. COLORIMETRIC DETERMINATION OF IRON AND HEMOGLOBIN IN BLOOD. II

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