Iron Compounds for Food Fortification: Guidelines for Latin America and the Caribbean 2002
Author:
Publisher
Oxford University Press (OUP)
Subject
Nutrition and Dietetics,Medicine (miscellaneous)
Link
http://academic.oup.com/nutritionreviews/article-pdf/60/suppl_7/S50/24090668/nutritionreviews60-s050.pdf
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5. Iron bioavailability in iron-fortified cereal foods: The contribution of in vitro studies;Critical Reviews in Food Science and Nutrition;2015-04
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