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Journal: Nutrients, 2025
Volume: 17
Number: 3891

Article: Influence of Sourdough Fermentation-Induced Dephytinization on Iron Absorption from Whole Grain Rye Bread–Double-Isotope Crossover and Single-Blind Absorption Studies
Authors: by Michael Hoppe, Ann-Sofie Sandberg and Lena Hulthén
Link: https://www.mdpi.com/2072-6643/17/24/3891

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