S3 Effects of sourdough- and regular-bread fermentation on iron bioavailability, absorption and status in humans

Michail Syrpas; Sibel Karakaya; Guy Vergères; Smilja Todorovic; Ricardo Assunção; Anthony Fardet; Massimo Ferrara; Maria Desamparados Gamero Lluna; Monica Gandia Gomez; Mary-Liis	Kütt

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S3 Effects of sourdough- and regular-bread fermentation on iron bioavailability, absorption and status in humans

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Description: This study protocol (PIMENTO-SP-S3) describes the workflow aimed at reviewing the effect of sourdough or regular bread fermentation, which may or may not have been previously fortified on iron bioavailability, absorption, and status.

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