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

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dc.contributor.authorGooneratne, J.en_US
dc.contributor.authorKumarapperuma, S.C.en_US
dc.date.accessioned2010-07-06T11:08:45Z
dc.date.available2010-07-06T11:08:45Z
dc.date.issued2007-3en_US
dc.identifier.citationJournal of the National Science Foundation of Sri Lanka, 35(1):p.9-12en_US
dc.identifier.urihttps://dl.nsf.gov.lk/handle/1/6478
dc.publisherNational Science Foundation:Colomboen_US
dc.subjectLeafy vegetablesen_US
dc.subjectDialysable ironen_US
dc.subjectBioavailabilityen_US
dc.subjectSeasonal variationen_US
dc.subjectFood processingen_US
dc.subjectIron absorptionen_US
dc.subject.lccFood Science & Technologyen_US
dc.titleIn-vitro dialysability of iron in green leafy vegetables and seasonal variation of total iron contenten_US
dc.typeArticleen_US

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