Green tea or rosemary extract added to foods reduces nonheme-iron absorption. [electronic resource]

By: Contributor(s): Producer: 20010524Description: 607-12 p. digitalISSN:
  • 0002-9165
Subject(s): Online resources: In: The American journal of clinical nutrition vol. 73
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Publication Type: Journal Article; Research Support, Non-U.S. Gov't

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