Effect of commonly consumed spices and herbs in Thai diets on human iron absorption
Saved in:
Main Author: | Siriporn Tuntipopipat |
---|---|
Other Authors: | Emorn Wasantwisut |
Language: | English |
Published: |
Mahidol University. Mahidol University Library and Knowledge Center
2023
|
Subjects: | |
Online Access: | https://repository.li.mahidol.ac.th/handle/123456789/89007 |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Institution: | Mahidol University |
Language: | English |
Similar Items
-
An integrated marketing communications campaign for Rudang Brand Herbs and Spices
by: Kemal, Renaldi
Published: (2008) -
Polyphenol-rich curry made with mixed spices and vegetables benefits glucose homeostasis in Chinese males (Polyspice Study): a dose-response randomized controlled crossover trial
by: Haldar S., et al.
Published: (2020) -
QUANTIFICATION OF IRON TRANSFER FROM DIET TO THE BRAIN IN THE RAT MODEL USING STABLE ISOTOPE TECHNIQUES
by: CHEN JIEHUA
Published: (2014) -
EXPLORATION OF ASSOCIATIONS BETWEEN IRON AND ZINC IN MOUSE BRAIN USING STABLE ISOTOPE TECHNIQUES
by: LI BIN
Published: (2017) -
Cytotoxicity of Thai rejuvenating herbs on mammary cancer cells (MCF-7) and colon cencer cells (SW-620)
by: Jiraphat Charoenkupt
Published: (2012)