Regular consumption of NaFeEDTA-fortified fish sauce improves iron status and reduces the prevalence of anemia in anemic Vietnamese women
- Journal Article
Journal / seriesThe American Journal of Clinical Nutrition
Pages / Article No.
PublisherAmerican Society for Clinical Nutrition
SubjectIron; Food fortification; Anemia; Iron deficiency; Transferrin receptor; Ferritin
Organisational unit03413 - Hurrell, Richard Frederick
NotesReceived 25 July 2002, Accepted 31 March 2003.
MoreShow all metadata