In-vitro dialysability of iron in green leafy vegetables and seasonal variation of total iron content

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JNSF-35(1)-9.pdf (320.72 KB)

Date

2007-3

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National Science Foundation:Colombo

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Keywords

Leafy vegetables, Dialysable iron, Bioavailability, Seasonal variation, Food processing, Iron absorption

Citation

Journal of the National Science Foundation of Sri Lanka, 35(1):p.9-12

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https://dl.nsf.gov.lk/handle/1/6478

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Journal of the National Science Foundation of Sri Lanka

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