Autori: Fardet Anthony
| Naslov | 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 (Review) |
| Autori | Nikolaou Anastasios Assuncao Ricardo Cvetkovic Biljana R Fardet Anthony Gamero Amparo Gandia Monica Mojsova Sandra Yilmaz Birsen Kutt Mary-Liis Santa Dushica Chassard Christophe Pracer Smilja T Vergeres Guy Karakaya Sibel Syrpas Michail |
| Info | FRONTIERS IN NUTRITION, (2026), vol. 13 br. , str. - |
| Projekat | COST (European Cooperation in Science and Technology) [PIMENTO CA20128] |
| Ispravka | ISI/Web of Science Članak Elečas Rang časopisa Citati: |
| Naslov | Fermented foods consumption, all-cause, and cause-specific mortality: a meta-analysis of prospective cohort studies (Review) |
| Autori | Matalas Antonia Panagiotakos Demosthenes Fardet Anthony Savary-Auzeloux Isabelle Chassard Christophe Pracer Smilja T Vergeres Guy Paveljsek Diana |
| Info | FRONTIERS IN NUTRITION, (2026), vol. 13 br. , str. - |
| Projekat | COST (European Cooperation in Science and Technology) [PIMENTO CA20128]; [P4-0097] |
| Ispravka | ISI/Web of Science Članak Elečas Rang časopisa |
