Increased iron bioavailability from lactic-fermented vegetables is likely an effect of promoting the formation of ferric iron (Fe(3+)) - Paulina

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Increased iron bioavailability from lactic-fermented vegetables is likely an effect of promoting the formation of ferric iron (Fe(3+))

scientific article published on 12 February 2015

Author/s

author: Nathalie Scheers, Ann-Sofie Sandberg

Work details

Publication date

February 12, 2015

Language

English

Copyright status

copyrighted