High bioavailability of reduced iron added to UK flour

Roe, M A and Fairweather-Tait, S J (1999) High bioavailability of reduced iron added to UK flour. The Lancet, 353 (9168). pp. 1938-9. ISSN 0140-6736

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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 > Mental Health and Social Care (fka Lifespan Health) Faculty of Medicine and Health Sciences > Research Centres > Metabolic Health
Depositing User:	Pure Connector
Date Deposited:	29 Jul 2014 12:30
Last Modified:	15 Oct 2025 03:33
URI:	https://ueaeprints.uea.ac.uk/id/eprint/49156
DOI:	10.1016/S0140-6736(99)01369-0

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