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Iron bioavailability from iron-fortified Guatemalan meals based on corn tortillas and black bean paste
Iron bioavailability stable isotopes ferrous fumarate corn tortillas Na2 EDTA disodium ethylenediaminetetraacetate NaFeEDTA sodium iron ethylenediaminetetraacetate girls Guatemala corn masa flour
2002/3/17
Background: Corn masa flour is widely consumed in Central America and is therefore a potentially useful vehicle for iron fortification.Objective: The goal was to evaluate the bioavailability...