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Roe, M A and Fairweather-Tait, S J 
ORCID: https://orcid.org/0000-0002-1413-5569
(1999)
High bioavailability of reduced iron added to UK flour.
The Lancet, 353 (9168).
pp. 1938-9.
ISSN 0140-6736
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | biological availability,bread,female,ferritins,flour,food, fortified,great britain,humans,intestinal absorption,iron,iron isotopes |
| Faculty \ School: | Faculty of Medicine and Health Sciences > Norwich Medical School |
| UEA Research Groups: | Faculty of Medicine and Health Sciences > Research Groups > Nutrition and Preventive Medicine Faculty of Medicine and Health Sciences > Research Groups > Musculoskeletal Medicine Faculty of Medicine and Health Sciences > Research Centres > Lifespan Health |
| Depositing User: | Pure Connector |
| Date Deposited: | 29 Jul 2014 12:30 |
| Last Modified: | 19 Oct 2023 01:18 |
| URI: | https://ueaeprints.uea.ac.uk/id/eprint/49156 |
| DOI: | 10.1016/S0140-6736(99)01369-0 |
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