New perspectives on vitamin D food fortification based on a modeling of 25(OH)D concentrations
- Jonathan Brown†1,
- Arne Sandmann†1,
- Anita Ignatius2,
- Michael Amling1Email author and
- Florian Barvencik1
© Brown et al.; licensee BioMed Central Ltd. 2013
Received: 26 July 2013
Accepted: 18 November 2013
Published: 21 November 2013
Open Peer Review reports
Pre-publication versions of this article and author comments to reviewers are available by contacting email@example.com.
|26 Jul 2013||Submitted||Original manuscript|
|Resubmission - Version 2|
|Submitted||Manuscript version 2|
|29 Jul 2013||Author responded||Author comments - Michael Amling|
|Resubmission - Version 3|
|29 Jul 2013||Submitted||Manuscript version 3|
|8 Sep 2013||Reviewed||Reviewer Report - Veronica Mocanu|
|23 Sep 2013||Reviewed||Reviewer Report - Margaretha Haugen|
|9 Oct 2013||Author responded||Author comments - Michael Amling|
|Resubmission - Version 4|
|9 Oct 2013||Submitted||Manuscript version 4|
|10 Oct 2013||Reviewed||Reviewer Report - Margaretha Haugen|
|21 Oct 2013||Reviewed||Reviewer Report - Veronica Mocanu|
|13 Nov 2013||Author responded||Author comments - Michael Amling|
|Resubmission - Version 5|
|13 Nov 2013||Submitted||Manuscript version 5|
|18 Nov 2013||Editorially accepted|
|21 Nov 2013||Article published||10.1186/1475-2891-12-151|
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