The effects of organic acids, phytates and polyphenols on the absorption of iron from vegetables
- 1 May 1983
- journal article
- research article
- Published by Cambridge University Press (CUP) in British Journal of Nutrition
- Vol. 49 (3) , 331-342
- https://doi.org/10.1079/bjn19830042
Abstract
The effects of organic acids, phytates and polyphenols on the absorption of iron from vegetables - Volume 49 Issue 3 - M. Gillooly, T. H. Bothwell, J. D. Torrance, A. P. MacPhail, D. P. Derman, W. R. Bezwoda, W. Mills, R. W. Charlton, Fatima MayetKeywords
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