Release of Iron from Conjugates in Foods-Reference-Cited by-同舟云学术

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Release of Iron from Conjugates in Foods

Published:1960-02 Issue:4712 Volume:185 Page:533-534
ISSN:0028-0836
Container-title:Nature
language:en
Short-container-title:Nature

Author:

SANFORD RONA

Publisher

Springer Science and Business Media LLC

Subject

Multidisciplinary

Link

http://www.nature.com/articles/185533a0.pdf

Reference4 articles.

1. Kaldor, I., Aust. Ann. Med., 6, 244 (1957).

2. Brading, I., Kaldor, I., and George, E. P., Aust. Ann. Med., 6, 247 (1957).

3. Moore, C. V., and Dubach, R., in “Modern Trends in Blood Diseases” edit. Wilkinson, J. F., 109 (Butterworth, London, 1955).

4. Kaldor, I., Aust. J. Exp. Biol. Med. Sci., 31, 41 (1953).

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2. Methods and Options for in vitro Dialyzability; Benefits and Limitations;International Journal for Vitamin and Nutrition Research;2005-11-01

3. The concept of iron bioavailability and its assessment;European Journal of Nutrition;1999-04-01

4. Forms of soluble iron in mouse stomach and duodenal lumen: significance for mucosal uptake;British Journal of Nutrition;1990-01

5. Is solubility in vitro a reliable predictor of iron bioavailability?;Biological Trace Element Research;1989-01

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