Vegan, aber Richtig – Darstellung potenziell kritischer Nährstoffe
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Publisher
Springer Berlin Heidelberg
Link
https://link.springer.com/content/pdf/10.1007/978-3-662-68301-9_2
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4. Adarme-Vega, T. C., Thomas-Hall, S. R., & Schenk, P. M. (2014). Towards sustainable sources for omega-3 fatty acids production. Current Opinion in Biotechnology, 26, 14–18.
5. Ahmad Fuzi, S. F., Koller, D., Bruggraber, S., Pereira, D. I., Dainty, J. R., & Mushtaq, S. (2017). A 1-h time interval between a meal containing iron and consumption of tea attenuates the inhibitory effects on iron absorption: A controlled trial in a cohort of healthy UK women using a stable iron isotope. American Journal of Clinical Nutrition, 106(6), 1413–1421.
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