Study of chemically-available iron and its relation with total iron, phytate, crude fiber and vitamin C contents in vegetables

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dc.contributor.advisorNaiyana Boontaveeyuwat
dc.contributor.advisorVicha Pungpapong
dc.contributor.advisorSumalee Singhaniyom
dc.contributor.authorNuntachit Boonmongkol
dc.date.accessioned2023-10-18T03:35:17Z
dc.date.available2023-10-18T03:35:17Z
dc.date.copyright1989
dc.date.created1989
dc.date.issued2023
dc.format.extentx, 135 leaves : ill.
dc.format.mimetypeapplication/pdf
dc.identifier.citationThesis (M.Sc. (Nutrition))--Mahidol University, 1989
dc.identifier.urihttps://repository.li.mahidol.ac.th/handle/20.500.14594/90459
dc.language.isoeng
dc.publisherMahidol University. Mahidol University Library and Knowledge Center
dc.rights.holderMahidol University
dc.subjectAscorbic acid
dc.subjectFibers
dc.subjectIron
dc.subjectPhytic acid
dc.subjectVegetables
dc.titleStudy of chemically-available iron and its relation with total iron, phytate, crude fiber and vitamin C contents in vegetables
dc.title.alternativeการศึกษาปริมาณเหล็กในรูปที่พร้อมจะดูดซึมได้และความสัมพันธ์กับปริมาณเหล็กรวม, ฟัยเตท, เส้นใยอาหาร
dcterms.accessRightsrestricted access
mu.link.internalLinkhttp://mulinet11.li.mahidol.ac.th/e-thesis/scan/10041424.pdf
thesis.degree.departmentFaculty of Public Health
thesis.degree.disciplineNutrition
thesis.degree.grantorMahidol University
thesis.degree.levelMaster's degree
thesis.degree.nameMaster of Science

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