ŽIVANOVIĆ, N.; LESJAK, M. The influence of plant-based food on bioavailability of iron. Biologia Serbica, [S. l.], v. 46, n. 2, p. 59–65, 2024. Disponível em: https://journal.pmf.uns.ac.rs/index.php/biologiaserbica/article/view/212. Acesso em: 16 jan. 2026.