Low bioavailability of carbonyl iron in man: studies on iron fortification of wheat flour-Reference-Cited by-同舟云学术

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Low bioavailability of carbonyl iron in man: studies on iron fortification of wheat flour

Published:1986-01-01 Issue:1 Volume:43 Page:59-67
ISSN:0002-9165
Container-title:The American Journal of Clinical Nutrition
language:en
Short-container-title:

Author:

Hallberg L,Brune M,Rossander L

Publisher

Oxford University Press (OUP)

Subject

Nutrition and Dietetics,Medicine (miscellaneous)

Link

http://academic.oup.com/ajcn/article-pdf/43/1/59/24142062/59.pdf

Cited by 84 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

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3. Iron – a background article for the Nordic Nutrition Recommendations 2023;Food & Nutrition Research;2024-02-08

4. Comparison of food habits, iron intake and iron status in adolescents before and after the withdrawal of the general iron fortification in Sweden;European Journal of Clinical Nutrition;2015-01-28

5. Evaluation of iron bioavailability in a mixture of cereals, seeds, and grains ("Human Ration");Food Science and Technology;2014-02-25

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