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

Gooneratne, J.Kumarapperuma, S.C.2010-07-062010-07-062007-3Journal of the National Science Foundation of Sri Lanka, 35(1):p.9-12https://dl.nsf.gov.lk/handle/1/6478Leafy vegetablesDialysable ironBioavailabilitySeasonal variationFood processingIron absorptionFood Science & TechnologyIn-vitro dialysability of iron in green leafy vegetables and seasonal variation of total iron contentArticle