Effect of commonly consumed spices and herbs in Thai diets on human iron absorption

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dc.contributor.advisorEmorn Wasantwisut
dc.contributor.authorSiriporn Tuntipopipat
dc.date.accessioned2023-08-30T02:04:45Z
dc.date.available2023-08-30T02:04:45Z
dc.date.copyright2006
dc.date.created2006
dc.date.issued2023
dc.format.extentxiii,196 leaves : ill.
dc.format.mimetypeapplication/pdf
dc.identifier.citationThesis (Ph.D. (Nutrition))--Mahidol University, 2006
dc.identifier.isbn9740475795
dc.identifier.urihttps://repository.li.mahidol.ac.th/handle/20.500.14594/89007
dc.language.isoeng
dc.publisherMahidol University. Mahidol University Library and Knowledge Center
dc.rights.holderMahidol University
dc.subjectHerbs -- Thailand
dc.subjectPolyphenols
dc.subjectSpices -- Thailand
dc.subjectStable isotopes
dc.titleEffect of commonly consumed spices and herbs in Thai diets on human iron absorption
dc.title.alternativeการศึกษาผลของสมุนไพรและเครื่องเทศที่ใช้ในอาหารไทยต่อการดูดซึมธาตุเหล็ก
dcterms.accessRightsrestricted access
mu.link.internalLinkhttp://mulinet11.li.mahidol.ac.th/e-thesis/4637158.pdf
thesis.degree.departmentInstitute of Nutrition
thesis.degree.disciplineNutrition
thesis.degree.grantorMahidol University
thesis.degree.levelDoctoral Degree
thesis.degree.nameDoctor of Philosophy

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