Increased iron bioavailability from lactic-fermented vegetables is likely an effect of promoting the formation of ferric iron (Fe3+)
Crossref DOI link: https://doi.org/10.1007/s00394-015-0857-6
Published Online: 2015-02-12
Published Print: 2016-02
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Scheers, Nathalie
Rossander-Hulthen, Lena
Torsdottir, Inga
Sandberg, Ann-Sofie
License valid from 2015-02-12