Genetic and Physiological Analysis of Iron Biofortification in Maize Kernels

Lignende værker

• Iron Biofortification of the Common Bean: Assessment of Bean Iron Concentration and Iron Bioavailability from Markets and Breeder Collections in East Africa
  af: Glahn, Raymond, et al.
  Udgivet: (2020)
• Iron Bioavailability Studies of the First Generation of Iron-Biofortified Beans Released in Rwanda
  af: Raymond Glahn, et al.
  Udgivet: (2017-07-01)
• Iron Bioavailability Studies of the First Generation of Iron-Biofortified Beans Released in Rwanda
  af: Glahn, Raymond, et al.
  Udgivet: (2017)
• High bioavailablilty iron maize (Zea mays L.) developed through molecular breeding provides more absorbable iron in vitro (Caco-2 model) and in vivo (Gallus gallus)
  af: Tako, Elad, et al.
  Udgivet: (2013)
• Micronutrient sprinkles add more bioavailable iron to some Kenyan complementary foods: studies using an in vitro digestion/Caco‐2 cell culture model
  af: Lung'aho, Mercy G., et al.
  Udgivet: (2008)