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Iron bioavailability from fresh cheese fortified with iron-..:
Sabatier, Magalie
;
Egli, Ines
;
Hurrell, Richard
...
European Journal of Nutrition. 56 (2016) 4 - p. 1551-1560 , 2016
Link:
https://doi.org/10.1007/s00394-016-1200-6
RT Journal T1
Iron bioavailability from fresh cheese fortified with iron-enriched yeast
UL https://suche.suub.uni-bremen.de/peid=cr-10.1007_s00394-016-1200-6&Exemplar=1&LAN=DE A1 Sabatier, Magalie A1 Egli, Ines A1 Hurrell, Richard A1 Hoppler, Mathias A1 Gysler, Christof A1 Georgeon, Sandrine A1 Mukherje, Rajat A1 Richon, Pierre-Alain A1 Vigo, Mario A1 Foman, Jasmin Tajeri A1 Zeder, Christophe A1 Schaffer-Lequart, Christelle PB Springer Science and Business Media LLC YR 2016 SN 1436-6207 SN 1436-6215 JF European Journal of Nutrition VO 56 IS 4 SP 1551 OP 1560 LK http://dx.doi.org/https://doi.org/10.1007/s00394-016-1200-6 DO https://doi.org/10.1007/s00394-016-1200-6 SF ELIB - SuUB Bremen
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