由于使用铁锅烹饪，一些中国食物中的铁含量增加。 - Suppr | 超能文献

Increased iron content of some Chinese foods due to cooking in steel woks.

作者信息

Zhou Y D, Brittin H C

机构信息

College of Human Sciences, Texas Tech University, Lubbock 79409.

出版信息

J Am Diet Assoc. 1994 Oct;94(10):1153-6. doi: 10.1016/0002-8223(94)91138-x.

DOI:10.1016/0002-8223(94)91138-x

Abstract

摘要

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