An in vitro method for predicting the bioavailability of iron from foods
Author:
Affiliation:
1. Deputy Director.
2. Research Assistant.
Publisher
Oxford University Press (OUP)
Subject
Nutrition and Dietetics,Medicine (miscellaneous)
Link
http://academic.oup.com/ajcn/article-pdf/31/1/169/24152076/169.pdf
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