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
Depositing User: Pure Connector
Date Deposited: 29 Jul 2014 12:30
Last Modified: 28 Oct 2019 13:54
URI: https://ueaeprints.uea.ac.uk/id/eprint/49156
DOI: 10.1016/S0140-6736(99)01369-0

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