Polyphenolic compounds appear to limit the nutritional benefit of biofortified higher iron black bean (Phaseolus vulgarisL.)
© Tako et al.; licensee BioMed Central Ltd. 2014
Received: 12 November 2013
Accepted: 24 March 2014
Published: 26 March 2014
Open Peer Review reports
Pre-publication versions of this article and author comments to reviewers are available by contacting firstname.lastname@example.org.
|12 Nov 2013||Submitted||Original manuscript|
|Resubmission - Version 2|
|Submitted||Manuscript version 2|
|2 Dec 2013||Reviewed||Reviewer Report - Visith Chavasit|
|6 Jan 2014||Reviewed||Reviewer Report - Maria Kapsokefalou|
|22 Jan 2014||Author responded||Author comments - Elad Tako|
|Resubmission - Version 3|
|22 Jan 2014||Submitted||Manuscript version 3|
|24 Mar 2014||Editorially accepted|
|26 Mar 2014||Article published||10.1186/1475-2891-13-28|
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