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S3 Effects of sourdough- and regular-bread fermentation on iron bioavailability, absorption and status in humans
Contributors:
- Michail Syrpas
- Sibel Karakaya
- Guy Vergères
- Smilja Todorovic
- Ricardo Assunção
- Anthony Fardet
- Massimo Ferrara
- Maria Desamparados Gamero Lluna
- Monica Gandia Gomez
- Mary-Liis Kütt
- Sandra Mojsova
- Giancarlo Perrone
- Dushica Santa
Date created: | Last Updated:
: DOI | ARK
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Category: Project
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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