Iron bioavailability from fresh cheese fortified with iron-enriched yeast-Reference-Cited by-同舟云学术

Iron bioavailability from fresh cheese fortified with iron-enriched yeast

Published:2016-03-30 Issue:4 Volume:56 Page:1551-1560
ISSN:1436-6207
Container-title:European Journal of Nutrition
language:en
Short-container-title:Eur J Nutr

Author:

Sabatier Magalie,Egli Ines,Hurrell Richard,Hoppler Mathias,Gysler Christof,Georgeon Sandrine,Mukherje Rajat,Richon Pierre-Alain,Vigo Mario,Foman Jasmin Tajeri,Zeder Christophe,Schaffer-Lequart Christelle

Funder

Nestlé Research Center, Nestec SA

Publisher

Springer Science and Business Media LLC

Subject

Nutrition and Dietetics,Medicine (miscellaneous)

Link

http://link.springer.com/article/10.1007/s00394-016-1200-6/fulltext.html

Reference53 articles.

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3. Grantham-McGregor S, Ani C (2001) A review of studies on the effect of iron deficiency on cognitive development in children. J Nutr 131:649S–666S

4. Haas JD, Brownlie TT (2001) Iron deficiency and reduced work capacity: a critical review of the research to determine a causal relationship. J Nutr 131:676S–688S (discussion 688S–690S)

5. Stoltzfus R (2001) Defining iron-deficiency anemia in public health terms: a time for reflection. J Nutr 131:565S–567S

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