« In vitro and in vivo researches of the iron bioavailability in fortified bakery products ». The Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology 32 (novembre 17, 2008): 31–36. Consulté le novembre 2, 2026. https://ojs.ugal.ro/index.php/food/article/view/3705.