Chemical Forms of Iron, Calcium, Magnesium and Zinc in Black, Oolong, Green and Instant Black Tea

This publication has 18 references indexed in Scilit:

• Factors affecting the absorption of iron from cereals
  British Journal of Nutrition, 1984
• Perspectives in Iron Metabolism
  New England Journal of Medicine, 1982
• Factors affecting the absorption of iron from Fe(III)EDTA
  British Journal of Nutrition, 1981
• Effect of pH and Ascorbic Acid on Iron Valence in Model Systems and in Foods
  Journal of Food Science, 1981
• Teatime for Thalassemia
  Published by American Medical Association (AMA) ,1979
• QUANTITATIVE DETERMINATION OF THE ELEMENTAL, FERROUS, FERRIC, SOLUBLE, AND COMPLEXED IRON IN FOODS
  Journal of Food Science, 1979
• Iron Absorption in the Thalassemia Syndromes and Its Inhibition by Tea
  New England Journal of Medicine, 1979
• Iron absorption from a cereal-based meal containing cane sugar fortified with ascorbic acid
  British Journal of Nutrition, 1977
• Contribution of Polyphenolic Compounds to the Taste of Tea
  Published by American Chemical Society (ACS) ,1976
• The effect of tea on iron absorption.
  Gut, 1975