K. Lee

Iron sources used in food fortification and their changes due to food processing.

F. Clydesdale, K. Lee, 1979, CRC critical reviews in food science and nutrition.

The effect of dairy products on iron availability.

L. Jackson, K. Lee, 1992, Critical reviews in food science and nutrition.

Too much versus too little: the implications of current iodine intake in the United States.

J. Dwyer, K. Lee, R. Bradley, 2009, Nutrition reviews.