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For: Kim SY, Shin YM, Im MJ, Kim UH. Physicochemical Properties of Heme Iron Products in the Korean Market. J Med Food 2006;9:231-6. [PMID: 16822209 DOI: 10.1089/jmf.2006.9.231] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]  Open
Number Cited by Other Article(s)
1
PARK KWANGHYUN, KIM HYUNSU, HAN MYUNGKWAN, KIM UHHYUN. HEME IRON POLYPEPTIDE POLYMER WITH HIGH IRON CONTENT AS AN IDEAL IRON SUPPLEMENT. J Food Biochem 2010. [DOI: 10.1111/j.1745-4514.2010.00342.x] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
2
Sørensen A, Sørensen H, Søndergaard I, Bukhave K. Non-haem iron availability from pork meat: Impact of heat treatments and meat protein dose. Meat Sci 2007;76:29-37. [DOI: 10.1016/j.meatsci.2006.10.008] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2006] [Revised: 10/10/2006] [Accepted: 10/12/2006] [Indexed: 01/10/2023]
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