Regular consumption of NaFeEDTA-fortified fish sauce improves iron status and reduces the prevalence of anemia in anemic Vietnamese women - Concepedia

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Regular consumption of NaFeEDTA-fortified fish sauce improves iron status and reduces the prevalence of anemia in anemic Vietnamese women

DOI Full Paper Access

167

Citations

12

References

2003

Year

Phạm Văn Thuỷ, Jacques Berger, Lena Davidsson, Nguyễn Công Khẩn, Nguyễn Thị Lâm, James D. Cook, Richard F. Hurrell, Ha Huy Khoi

American Journal of Clinical Nutrition

AnemiaNutritionNutrient BioavailabilityIron MetabolismGlobal HealthMedicinePublic Health NutritionNafeedta-fortified Fish SauceNutritional ScienceHuman NutritionIron StatusMetabolismRegular ConsumptionPublic Health

References

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