Food iron absorption: a comparison of vegetable and animal foods.

M. Layrisse; J. D. Cook; C. Martinez; M. Roche; I. N. Kuhn; R. B. Walker; C. A. Finch

doi:10.1182/blood.v33.3.430.430

Food iron absorption: a comparison of vegetable and animal foods.

M. Layrisse, J. D. Cook, C. Martinez, M. Roche, I. N. Kuhn, R. B. Walker, C. A. Finch

Medicine

Research output: Contribution to journal › Article › peer-review

Original language	English
Pages (from-to)	430-443
Number of pages	14
Journal	Blood
Volume	33
Issue number	3
DOIs	https://doi.org/10.1182/blood.v33.3.430.430
State	Published - Mar 1969

ASJC Scopus Subject Areas

Biochemistry
Immunology
Hematology
Cell Biology

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title = "Food iron absorption: a comparison of vegetable and animal foods.",

author = "M. Layrisse and Cook, {J. D.} and C. Martinez and M. Roche and Kuhn, {I. N.} and Walker, {R. B.} and Finch, {C. A.}",

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Food iron absorption: a comparison of vegetable and animal foods.

ASJC Scopus Subject Areas

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