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

Lignende værker

• 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
  af: Hoppe, Michael, et al.
  Udgivet: (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”
  af: Vorland, Colby J., et al.
  Udgivet: (2020)
• Wholemeal versus wholegrain breads.
  af: Heaton, K. W., et al.
  Udgivet: (1988)
• Increased iron bioavailability from lactic-fermented vegetables is likely an effect of promoting the formation of ferric iron (Fe(3+))
  af: Scheers, Nathalie, et al.
  Udgivet: (2015)
• An In-Store Experiment on the Effect of Accessibility on Sales of Wholegrain and White Bread in Supermarkets
  af: de Wijk, René A., et al.
  Udgivet: (2016)