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eNauka >  Results >  Effects of sourdough- or regular-bread fermentation, and phytate reduction on iron bioavailability, absorption, and iron status in humans: a systematic review of intervention studies
Title: Effects of sourdough- or regular-bread fermentation, and phytate reduction on iron bioavailability, absorption, and iron status in humans: a systematic review of intervention studies
Authors: Nikolaou, Anastasios; Assunção, Ricardo; Cvetković, Biljana  ; Fardet, Anthony; Gamero, Amparo; Gandía, Mónica; Mojsova, Sandra; Yilmaz, Birsen; Kütt, Mary-Liis; Santa, Dushica;
Chassard, Christophe; Praćer, Smilja  ; Vergères, Guy; Karakaya, Sibel; Syrpas, Michail;
Issue Date: 2026
Publication: Frontiers in Nutrition
ISSN: 2296-861X Frontiers in Nutrition Search Idenfier
Type: Article
Collation: vol. 13
DOI: 10.3389/fnut.2026.1778997
WoS-ID: 001769070900001
Scopus-ID: 2-s2.0-105040933597
PMID: 42163962
URI: https://radar.ibiss.bg.ac.rs/handle/123456789/8147
https://enauka.gov.rs/handle/123456789/1039244
URL: https://www.scilit.com/publications/983277d2e1d757e6bdef8dd1c795b232
Project: COST (European Cooperation in Science and Technology) [PIMENTO CA20128]
Metadata source: (Preuzeto iz CrossRef-a) Cvetković, Biljana
M-category: 
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