In-vitro dialysability of iron in green leafy vegetables and seasonal variation of total iron content

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dc.contributor.authorGooneratne, J.^iFood Technology Division, Industrial Technology Institute^p363, Bauddhaloka Mawatha, Colombo 07
dc.contributor.authorKumarapperuma, S.C.^iFood Technology Division, Industrial Technology Institute^p363, Bauddhaloka Mawatha, Colombo 07
dc.date.accessioned2026-07-09T15:33:09Z
dc.date.issued2007
dc.identifier.citationJournal of the National Science Foundation of Sri Lanka, 35(1):p.9-12
dc.identifier.urihttp://vidya.nsf.gov.lk:8080/pdfs/JNSF-35-(1)/JNSF-35(1)-9.pdf
dc.identifier.urihttps://viduketha.nsf.gov.lk/handle/123456789/202
dc.language.isoEnglish
dc.publisherNational Science Foundation:Colombo
dc.subjectFood Science and Technology
dc.subjectLeafy vegetables
dc.subjectDialysable iron
dc.subjectBioavailability
dc.subjectSeasonal variation
dc.subjectFood processing
dc.subjectIron absorption
dc.titleIn-vitro dialysability of iron in green leafy vegetables and seasonal variation of total iron content
dc.typeArticle

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