Long-term intake of iron fortified wholemeal rye bread appears to benefit iron status of young women
- 30 September 2005
- journal article
- Published by Elsevier in Journal of Cereal Science
- Vol. 42 (2), 165-171
- https://doi.org/10.1016/j.jcs.2005.04.001
Abstract
No abstract availableKeywords
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