Green leafy vegetables have the potential to contribute signiΓcant amounts of iron to the diet, if the bioavailability of iron from these foods is improved. In order to determine the potential for genetic manipulation of this trait, 46 lines from 12 species of Amaranthus were evaluated for total and
In vitro estimates of topical bioavailability
β Scribed by H. Y. Ando; N. F. H. Ho; W. I. Higuchi
- Publisher
- John Wiley and Sons
- Year
- 1977
- Tongue
- English
- Weight
- 349 KB
- Volume
- 66
- Category
- Article
- ISSN
- 0022-3549
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