Iron bioavailability in green leafy vegetables cooked in...

Food Chemistry 2004 Vol. 86; Iss. 2

Iron bioavailability in green leafy vegetables cooked in different utensils

Mamatha Kumari, Sheetal Gupta, A.Jyothi Lakshmi, Jamuna Prakash
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Volume:
86
Year:
2004
Language:
english
Pages:
6
DOI:
10.1016/j.foodchem.2003.08.017
File:
PDF, 171 KB
english, 2004
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