View in EDS PDF Full Text

Increased iron bioavailability from lactic-fermented vegetables is likely an effect of promoting the formation of ferric iron (Fe).

Saved in:
Bibliographic Details
Title: Increased iron bioavailability from lactic-fermented vegetables is likely an effect of promoting the formation of ferric iron (Fe).
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
FullText Links:
  – Type: pdflink
Text:
  Availability: 0
Header DbId: s3h
DbLabel: SPORTDiscus with Full Text
An: 112692616
AccessLevel: 2
PubType: Academic Journal
PubTypeId: academicJournal
PreciseRelevancyScore: 0
IllustrationInfo
Items – Name: Title
  Label: Title
  Group: Ti
  Data: Increased iron bioavailability from lactic-fermented vegetables is likely an effect of promoting the formation of ferric iron (Fe).
– Name: Author
  Label: Authors
  Group: Au
  Data: <searchLink fieldCode="AR" term="%22Scheers%2C+Nathalie%22">Scheers, Nathalie</searchLink><relatesTo>1</relatesTo><i> nathalie.scheers@chalmers.se</i><br /><searchLink fieldCode="AR" term="%22Rossander-Hulthen%2C+Lena%22">Rossander-Hulthen, Lena</searchLink><relatesTo>2</relatesTo><br /><searchLink fieldCode="AR" term="%22Torsdottir%2C+Inga%22">Torsdottir, Inga</searchLink><relatesTo>3</relatesTo><br /><searchLink fieldCode="AR" term="%22Sandberg%2C+Ann-Sofie%22">Sandberg, Ann-Sofie</searchLink><relatesTo>1</relatesTo>
– Name: TitleSource
  Label: Source
  Group: Src
  Data: <searchLink fieldCode="JN" term="%22European+Journal+of+Nutrition%22">European Journal of Nutrition</searchLink>. Feb2016, Vol. 55 Issue 1, p373-382.
PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=s3h&AN=112692616
RecordInfo BibRecord:
  BibEntity:
    Identifiers:
      – Type: doi
        Value: 10.1007/s00394-015-0857-6
    Languages:
      – Text: English
    PhysicalDescription:
      Pagination:
        PageCount: 10
        StartPage: 373
    Titles:
      – TitleFull: Increased iron bioavailability from lactic-fermented vegetables is likely an effect of promoting the formation of ferric iron (Fe).
        Type: main
  BibRelationships:
    HasContributorRelationships:
      – PersonEntity:
          Name:
            NameFull: Scheers, Nathalie
      – PersonEntity:
          Name:
            NameFull: Rossander-Hulthen, Lena
      – PersonEntity:
          Name:
            NameFull: Torsdottir, Inga
      – PersonEntity:
          Name:
            NameFull: Sandberg, Ann-Sofie
    IsPartOfRelationships:
      – BibEntity:
          Dates:
            – D: 01
              M: 02
              Text: Feb2016
              Type: published
              Y: 2016
          Identifiers:
            – Type: issn-print
              Value: 14366207
          Numbering:
            – Type: volume
              Value: 55
            – Type: issue
              Value: 1
          Titles:
            – TitleFull: European Journal of Nutrition
              Type: main
ResultId 1