Bio-availability of iron from spinach (Spanicia oleracea) cultivated in soil fortified with graded levels of iron
- 1 October 1992
- journal article
- Published by Springer Nature in Plant Foods for Human Nutrition
- Vol. 42 (4) , 313-318
- https://doi.org/10.1007/bf02194092
Abstract
No abstract availableKeywords
This publication has 2 references indexed in Scilit:
- An in vitro method for predicting the bioavailability of iron from foodsThe American Journal of Clinical Nutrition, 1978
- The determination of oxalates in fresh plant materialThe Analyst, 1952