Low-phytate wholegrain bread instead of high-phytate wholegrain bread in a total diet context did not improve iron status of healthy Swedish females: a 12-week, randomized, parallel-design intervention study

Benzer Materyaller

• Correction to: Low-phytate wholegrain bread instead of high-phytate wholegrain bread in a total diet context did not improve iron status of healthy Swedish females: a 12 week, randomized, parallel-design intervention study
  Yazar:: Hoppe, Michael, ve diğerleri
  Baskı/Yayın Bilgisi: (2020)
• Within-group comparisons led to unsubstantiated conclusions in “Low-phytate wholegrain bread instead of high-phytate wholegrain bread in a total diet context did not improve iron status of healthy Swedish females: a 12-week, randomized, parallel-design intervention Study”
  Yazar:: Vorland, Colby J., ve diğerleri
  Baskı/Yayın Bilgisi: (2020)
• Wholemeal versus wholegrain breads.
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• Increased iron bioavailability from lactic-fermented vegetables is likely an effect of promoting the formation of ferric iron (Fe(3+))
  Yazar:: Scheers, Nathalie, ve diğerleri
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• An In-Store Experiment on the Effect of Accessibility on Sales of Wholegrain and White Bread in Supermarkets
  Yazar:: de Wijk, René A., ve diğerleri
  Baskı/Yayın Bilgisi: (2016)