Contaminant iron in foods and its bioavailability predicted by in vitro methods.

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dc.contributor.authorPrabhavathi, Ten_US
dc.contributor.authorRao, B Sen_US
dc.date.accessioned1981-07-01en_US
dc.date.accessioned2009-05-27T06:34:29Z
dc.date.available1981-07-01en_US
dc.date.available2009-05-27T06:34:29Z
dc.date.issued1981-07-01en_US
dc.identifier.citationPrabhavathi T, Rao BS. Contaminant iron in foods and its bioavailability predicted by in vitro methods. Indian Journal of Medical Research. 1981 Jul; 74(): 37-41en_US
dc.identifier.urihttps://imsear.searo.who.int/handle/123456789/16906
dc.language.isoengen_US
dc.source.urihttps://icmr.nic.in/ijmr/ijmr.htmen_US
dc.subject.meshBiological Availabilityen_US
dc.subject.meshCereals --analysisen_US
dc.subject.meshFabaceae --analysisen_US
dc.subject.meshFood Contamination --analysisen_US
dc.subject.meshIron --analysisen_US
dc.subject.meshPlants, Medicinalen_US
dc.subject.meshProbabilityen_US
dc.titleContaminant iron in foods and its bioavailability predicted by in vitro methods.en_US
dc.typeComparative Studyen_US
dc.typeIn Vitroen_US
dc.typeJournal Articleen_US
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