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...
Publisher
Faculty of Pharmaceutical Sciences, Chulalongkorn University
First Page
237
Last Page
246
Recommended Citation
Kangsadalampai, Oranong and Wattanapenpaiboon, Naiyana
(1987)
"Effect of heat treatment or frozen storage on dietary heme iron content(ผลของการใช้ความร้อนและการแช่แข็ง ต่อระด้บเหล็กในรูปของฮีมในอา...,"
The Thai Journal of Pharmaceutical Sciences: Vol. 12:
Iss.
3, Article 3.
Available at:
https://digital.car.chula.ac.th/tjps/vol12/iss3/3