Increasing the cooking temperature of meat does not affect nonheme iron absorption from a phytate-rich meal in women

Details

Database :

OAIster

Journal :

Bæch , S B , Hansen , M , Bukhave , K , Kristensen , L , Jensen , M , Sørensen , S S , Purslow , P P , Skibsted , L H & Sandström , B 2003 , ' Increasing the cooking temperature of meat does not affect nonheme iron absorption from a phytate-rich meal in women ' , Journal of Nutrition , vol. 133 , no. 1 , pp. 94-97 .

Notes :

English

Publication Type :

Electronic Resource

Accession number :

edsoai.on1322558672

Document Type :

Electronic Resource