Iron Chemistry and Bioavailability in Food Processing
Author:
Affiliation:
1. University of Wisconsin-Madison, Department of Food Science, Madison, WI 53706
Publisher
AMERICAN CHEMICAL SOCIETY
Link
https://pubs.acs.org/doi/pdf/10.1021/bk-1982-0203.ch003
Cited by 10 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. Review: Availability of iron from foods;International Journal of Food Science & Technology;2007-06-28
2. The impact of consuming iron from non-food sources on iron status in developing countries;Public Health Nutrition;2000-12
3. Trace element bioavailability as exemplified by iron and zinc;Field Crops Research;1999-01
4. Impact of processing on bioavailability examples of minerals in foods;Trends in Food Science & Technology;1998-08
5. Heating Cruciferous Vegetables Increases in Vitro Dialyzability of Intrinsic and Extrinsic Iron;Journal of Food Science;1995-01
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