Bioavailability of a Heme-Iron Concentrate Product Added to Chocolate Biscuit Filling in Adolescent Girls Living in a Rural Area of Mexico

Jose Juan Rodriguez Jerez, Quintero-Gutiérrez A.G. Navarrete E.G., Polo J. González-Rosendo G.

Research output: Contribution to journal › Article › Research

Cite this

@article{425595cc3e254659a962742fa27fb8a1,

title = "Bioavailability of a Heme-Iron Concentrate Product Added to Chocolate Biscuit Filling in Adolescent Girls Living in a Rural Area of Mexico",

author = "{Rodriguez Jerez}, {Jose Juan} and {Navarrete E.G.}, {Quintero-Guti{\'e}rrez A.G.} and {Gonz{\'a}lez-Rosendo G.}, {Polo J.}",

year = "2010",

month = jan,

day = "1",

language = "English",

volume = "75",

pages = "73--78",

journal = "Journal of Food Science",

issn = "0022-1147",

number = "3",

}

In: Journal of Food Science, Vol. 75, No. 3, 01.01.2010, p. 73-78.

Research output: Contribution to journal › Article › Research

TY - JOUR

T1 - Bioavailability of a Heme-Iron Concentrate Product Added to Chocolate Biscuit Filling in Adolescent Girls Living in a Rural Area of Mexico

AU - Rodriguez Jerez, Jose Juan

AU - Navarrete E.G., Quintero-Gutiérrez A.G.

AU - González-Rosendo G., Polo J.

PY - 2010/1/1

Y1 - 2010/1/1

M3 - Article

VL - 75

SP - 73

EP - 78

JO - Journal of Food Science

JF - Journal of Food Science

SN - 0022-1147

IS - 3

ER -