The authors thank the California Raisin Marketing Board for financial support and for arranging the raisin samples. We also thank Yongpei Chang, Borys Polon, Jessica Wissler, Kelly Wolfe, and Gary Wortley for their fine technical assistance.
In Vitro Iron Bioavailability and Antioxidant Activity of Raisins
Article first published online: 20 JUL 2006
Journal of Food Science
Volume 68, Issue 2, pages 701–705, March 2003
How to Cite
Yeung, C.K., Glahn, R.P., Wu, X., Liu, R.H. and Miller, D.D. (2003), In Vitro Iron Bioavailability and Antioxidant Activity of Raisins. Journal of Food Science, 68: 701–705. doi: 10.1111/j.1365-2621.2003.tb05735.x
- Issue published online: 20 JUL 2006
- Article first published online: 20 JUL 2006
- MS 20020341 Submitted 6/5/02, Revised 7/5/02, Accepted 7/15/02, Received 7/16/02
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