This content is only available as a PDF.
© 1996 Biochemical Society
1996
You do not currently have access to this content.
G. OLUYEMISI LATUNDE-DADA; Biochemical determinants of food iron availability: Soyabean iron characteristics. Biochem Soc Trans 1 August 1996; 24 (3): 505S. doi: https://doi.org/10.1042/bst024505s
Download citation file:
Captcha Validation Error. Please try again.