Measurement of chemically-available iron in foods by incubation with human gastric juice in vitro

E-ISSN： 1475-2662|43|3|413-420

ISSN： 0007-1145

Source： British Journal of Nutrition, Vol.43, Iss.3, 1980-05, pp. : 413-420

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Measurement of rapidly available glucose (RAG) in plant foods: a potential in vitro predictor of the glycaemic response

British Journal of Nutrition, Vol. 75, Iss. 3, 1996-03 ,pp. : 327-337

Cambridge University Press

Access to resources Recommend Favorite

In vitro studies of the digestion of caprine whey proteins by human gastric and duodenal juice and the effects on selected microorganisms

British Journal of Nutrition, Vol. 96, Iss. 3, 2006-09 ,pp. : 562-569

Cambridge University Press

Access to resources Recommend Favorite

An in vitro method for estimating biologically available vitamin B₆ in processed foods

British Journal of Nutrition, Vol. 55, Iss. 2, 1986-03 ,pp. : 235-244

Cambridge University Press

Access to resources Recommend Favorite

In vitro estimation of iron availability from a range of plant foods: influence of phytate, ascorbate and citrate

British Journal of Nutrition, Vol. 57, Iss. 2, 1987-03 ,pp. : 223-233

Cambridge University Press

Access to resources Recommend Favorite

Declines in iron content of foods

British Journal of Nutrition, Vol. 109, Iss. 11, 2013-06 ,pp. : 2111-2112

Cambridge University Press

Access to resources Recommend Favorite