Long-term intake of iron fortified whole-meal rye bread appears to benefit iron status of young women

Marianne Hansen, S. Bæch, A. D. Thomsen, Inge Tetens, B. Sandström

Research output: Contribution to journalJournal articleResearchpeer-review

Original languageEnglish
JournalJournal of Cereal Science
Volume42
Pages (from-to)165-171
ISSN0733-5210
Publication statusPublished - 2005

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