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[DOI] [PubMed] [Google Scholar] 35.Schneider T., Roman A., Basta-Kaim A., Kubera M., Budziszewska B., Schneider K

This variability explains why the bioavailability of SFN from cooked vegetables (where plant myrosinase is inactivated) can differ dramatically between individuals
Stoichiometric and site characteristics of the binding of iron to human transferrin

doi: 10.1177/1073858421992265 88 LercheS.WursterI.RbenB.ZimmermannM.MachetanzG.WiethoffS.et al
