The Potential of Fermentation and Contamination of Teff by Soil to Influence Iron Intake and Bioavailability from Injera Flatbread.

Cercamondi, Colin I; Fischer, Maren M; Worku, Tesfaye G H; Wyss, Nadine; Herter-Aeberli, Isabelle; Zimmermann, Michael B; Egli, Ines M; Hurrell, Richard F

Cercamondi, Colin I; Fischer, Maren M; Worku, Tesfaye G H; Wyss, Nadine; Herter-Aeberli, Isabelle; Zimmermann, Michael B; Egli, Ines M; Hurrell, Richard F.

Afiliação

Cercamondi CI; 1 Laboratory of Human Nutrition, Institute of Food, Nutrition and Health, ETH Zurich, Zurich, Switzerland.
Fischer MM; 1 Laboratory of Human Nutrition, Institute of Food, Nutrition and Health, ETH Zurich, Zurich, Switzerland.
Worku TGH; 2 International Livestock Research Institute, Debre Zeyit, Ethiopia.
Wyss N; 1 Laboratory of Human Nutrition, Institute of Food, Nutrition and Health, ETH Zurich, Zurich, Switzerland.
Herter-Aeberli I; 1 Laboratory of Human Nutrition, Institute of Food, Nutrition and Health, ETH Zurich, Zurich, Switzerland.
Zimmermann MB; 1 Laboratory of Human Nutrition, Institute of Food, Nutrition and Health, ETH Zurich, Zurich, Switzerland.
Egli IM; 1 Laboratory of Human Nutrition, Institute of Food, Nutrition and Health, ETH Zurich, Zurich, Switzerland.
Hurrell RF; 1 Laboratory of Human Nutrition, Institute of Food, Nutrition and Health, ETH Zurich, Zurich, Switzerland.

Int J Vitam Nutr Res ; 87(1-2): 75-84, 2017 Mar.

Article em En | MEDLINE | ID: mdl-29052470

Palavras-chave

Teff; aluminium; injera; iron bioavailability; phytic acid; soil

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Int J Vitam Nutr Res Ano de publicação: 2017 Tipo de documento: Article País de afiliação: Suíça País de publicação: Suíça

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