E. Brown, J. Hopper Jr., J. L. Hodges Jr., B. Bradley, R. Wennesland, H. Yamauchi
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Citations: | 2 | 4 | 6 | 5 | 7 | 8 | 4 | 4 | 2 | 2 | 4 | 5 | 8 | 113 | 3 | 5 | 6 | 1 | 5 | 3 | 3 | 7 | 4 | 4 | 5 | 1 | 1 | 1 | 1 | 2 | 1 | 1 | 2 | 1 | 2 | 3 | 1 | 1 | 1 | 2 | 1 | 3 | 3 | 1 | 249 |
Title and authors | Publication | Year |
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Iron bioavailability from fresh cheese fortified with iron-enriched yeast
M Sabatier, I Egli, R Hurrell, M Hoppler, C Gysler, S Georgeon, R Mukherje, PA Richon, M Vigo, JT Foman, C Zeder, C Schaffer-Lequart |
European Journal of Nutrition | 2016 |
In Rwandese Women with Low Iron Status, Iron Absorption from Low-Phytic Acid Beans and Biofortified Beans Is Comparable, but Low-Phytic Acid Beans Cause Adverse Gastrointestinal Symptoms
N Petry, F Rohner, JB Gahutu, B Campion, E Boy, PL Tugirimana, MB Zimmerman, C Zwahlen, JP Wirth, D Moretti |
The Journal of nutrition | 2016 |