@ARTICLE{
author={Nikolaou Anastasios|,Assuncao Ricardo|,Cvetkovic Biljana|,Fardet Anthony|,Gamero Amparo|,Gandia Monica|,Mojsova Sandra|,Yilmaz Birsen|,Kutt Mary-Liis|,Santa Dushica|,Chassard Christophe|,Pracer Smilja|,Vergeres Guy|,Karakaya Sibel|,Syrpas Michail|},
year={2026},
title={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},
journal={FRONTIERS IN NUTRITION},
volume={13},
number={},
pages={-},
document_type={Review},
}