Polyphenolic compounds appear to limit the nutritional benefit of biofortified higher iron black bean (Phaseolus vulgarisL.)

Peer Review reports

Original Submission
12 Nov 2013	Submitted	Original manuscript
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 2
22 Jan 2014	Submitted	Manuscript version 2
Publishing
24 Mar 2014	Editorially accepted
26 Mar 2014	Article published	10.1186/1475-2891-13-28

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