The bioavailability of iron fortified in whole grain parboiled rice

Prom-u-thai, C., Glahn, R.P., Cheng, Z.Q., Fukai, S., Rerkasem, B. and Huang, L.B. (2009) The bioavailability of iron fortified in whole grain parboiled rice. Food Chemistry, 112 4: 982-986. doi:10.1016/j.foodchem.2008.07.020


Author Prom-u-thai, C.
Glahn, R.P.
Cheng, Z.Q.
Fukai, S.
Rerkasem, B.
Huang, L.B.
Title The bioavailability of iron fortified in whole grain parboiled rice
Journal name Food Chemistry   Check publisher's open access policy
ISSN 0308-8146
Publication date 2009-02-01
Year available 2009
Sub-type Article (original research)
DOI 10.1016/j.foodchem.2008.07.020
Volume 112
Issue 4
Start page 982
End page 986
Total pages 5
Editor G G Birch
Place of publication Netherlands
Publisher Elsevier BV
Collection year 2010
Language eng
Subject C1
820402 Rice
090803 Food Nutritional Balance
Keyword Parboiled rice
TROPICAL MAIZE VARIETIES
Q-Index Code C1
Q-Index Status Confirmed Code

 
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Created: Thu, 03 Sep 2009, 19:25:34 EST by Mr Andrew Martlew on behalf of School of Land, Crop and Food Sciences