Biochemical determinants of food iron availability: soyabean iron characteristics.
Latunde-Dada
G O
GO
Department of Chemical Sciences, College of Natural Sciences, University of Agriculture, Abeokuta, Nigeria.
D001682:Biological Availability; D005504:Food Analysis; D006801:Humans; D006863:Hydrogen-Ion Concentration; D007501:Iron / Q000737:chemistry / Q000302:isolation & purification / Q000493:pharmacokinetics*; D012995:Solubility; D030262:Soybean Proteins / Q000302:isolation & purification; D013025:Glycine max / Q000737:chemistry*
D030262:Soybean Proteins; D007501:Iron