HEMOGLOBIN AND MEAT IRON-ABSORPTION

被引：9

作者：

HAZELL, T ^{[1
]}

LEDWARD, DA ^{[1
]}

NEALE, RJ ^{[1
]}

机构：

[1] UNIV NOTTINGHAM,SCH AGR,DEPT APPL BIOCHEM & FOOD SCI,LOUGHBOROUGH LE12 5RD,LEICS,ENGLAND

来源：

AMERICAN JOURNAL OF CLINICAL NUTRITION | 1982年 / 36卷 / 01期

关键词：

D O I：

10.1093/ajcn/36.1.187

中图分类号：

R15 [营养卫生、食品卫生]; TS201 [基础科学];

学科分类号：

100403 ;

摘要：

引用

页码：187 / 188

页数：2

共 50 条

[31] HEMATOCRIT AND IRON-ABSORPTION
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[39] IRON-ABSORPTION FROM HEMOGLOBIN (STABLE OXIDATION-PRODUCT OF HEMOGLOBIN) IN RELATION TO THE DOSE IN SUBJECTS WITH NORMAL AND DEPLETED IRON STORES
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[40] FERRITIN IRON-ABSORPTION IN MAN
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