Increased iron bioavailability from lactic-fermented vegetables is likely an effect of promoting the formation of ferric iron (Fe).
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| Title: | Increased iron bioavailability from lactic-fermented vegetables is likely an effect of promoting the formation of ferric iron (Fe). |
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| Authors: | Scheers, Nathalie1 nathalie.scheers@chalmers.se, Rossander-Hulthen, Lena2, Torsdottir, Inga3, Sandberg, Ann-Sofie1 |
| Source: | European Journal of Nutrition. Feb2016, Vol. 55 Issue 1, p373-382. |
| Database: | SPORTDiscus with Full Text |
| ISSN: | 14366207 |
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| DOI: | 10.1007/s00394-015-0857-6 |
