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The Thai Journal of Pharmaceutical Sciences

Abstract

Dietary iron existed in two forms, heme and nonheme iron. The absorption of heme iron is higher than that of nonheme iron. Consequently, ฟteration of the iron forms may affect iron bioavailability. Meat, liver and heart of cow, pig and chicken were tre...

DOI

10.56808/3027-7922.1435

First Page

237

Last Page

246

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