Références scientifiques carence en fer

1. Gesquiere I, Foulon V, Van Der Schueren B, Matthys C. Iron, essential for good health. 2013.

2. Teppers E. Yser. In: Bel S, Tafforeau J (ed.). Food Consumption Survey 2014-2015. Report 4. WIV-ISP, Brussels, 2016

3. Puyfoulhoux G. & al .: Iron availability from iron-fortified spirulina by an in vitro digestion / Caco-2 cell culture model. J Agric Food Chem. 2001 Mar; 49 (3): 1625-9.

4. Salmean et al. Nutritional and toxicological aspects of Spirulina (Arthrospira) Gabriela Gutiérrez- Nutr Hosp. 2015; 32 (1): 34-40 ISSN 0212-1611

5. Walter P. Effects of vegetarian diets on aging and longevity. Nutr Rev 1997; 55 (1): S61-8.