工学 >>> 食品科学技术 >>> 食品科学技术基础学科 >>> 食品生物化学 食品营养学 食品检验学 食品科学技术基础学科其他学科
搜索结果: 1-5 共查到食品科学技术基础学科 bioavailability相关记录5条 . 查询时间(0.084 秒)
Background: Values for dietary iron bioavailability are required for setting dietary reference values. These are estimated from predictive algorithms, nonheme iron absorption from meals, and models of...
Background: The bioavailability of potassium should be considered in setting requirements, but to our knowledge, the bioavailability from individual foods has not been determined. Potatoes provide 19–...
Numerous studies have found certain unmethylated phytochemicals to possess anti-carcinogenic activity; however, they have been associated with poor oral bioavailability which is a major limiting facto...
The effects of intestinal microflora on the bioavailability of dietary quercetin in adult mice were studied. The control group was given a casein diet and water ad libitum. The antibiotics-treated gro...
Background: Short-term measurements of iron absorption are substantially influenced by dietary bioavailability of iron, yet bioavailability negligibly affects serum ferritin in longer, controlled t...

中国研究生教育排行榜-

正在加载...

中国学术期刊排行榜-

正在加载...

世界大学科研机构排行榜-

正在加载...

中国大学排行榜-

正在加载...

人 物-

正在加载...

课 件-

正在加载...

视听资料-

正在加载...

研招资料 -

正在加载...

知识要闻-

正在加载...

国际动态-

正在加载...

会议中心-

正在加载...

学术指南-

正在加载...

学术站点-

正在加载...