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  1. 1
    Nonheme-iron absorption from a phytate-rich meal is increased by the addition of small amounts of pork meat

    Nonheme-iron absorption from a phytate-rich meal is increased by the addition of small amounts of pork meat von BOECH, Sussi B, HANSEN, Marianne, BUKHAVE, Klaus, JENSEN, Mikael, SØRENSEN, Sven S, KRISTENSEN, Lars, PURSLOW, Peter P, SKIBSTED, Leif H, SANDSTRÖM, Brittmarie


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  2. 2
    Increasing the Cooking Temperature of Meat Does Not Affect Nonheme Iron Absorption from a Phytate-Rich Meal in Women

    Increasing the Cooking Temperature of Meat Does Not Affect Nonheme Iron Absorption from a Phytate-Rich Meal in Women von Bukhave, Klaus, Purslow, Peter P., Bæch, Sussi B., Hansen, Marianne, Kristensen, Lars, Sørensen, Sven S., Skibsted, Leif H., Sandström, Brittmarie, Jensen, Mikael

    Veröffentlicht in The Journal of nutrition

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  3. 3
    Nonheme-iron absorption from a phytate-rich meal is increased by the addition of small amounts of pork meat1234

    Nonheme-iron absorption from a phytate-rich meal is increased by the addition of small amounts of pork meat1234 von Bæch, Sussi B, Hansen, Marianne, Bukhave, Klaus, Jensen, Mikael, Sørensen, Sven S, Kristensen, Lars, Purslow, Peter P, Skibsted, Leif H, Sandström, Brittmarie


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