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Improving wheat as a source of iron and zinc for global nutrition
Wheat is the staple food crop in temperate countries and increasingly consumed in developing countries, displacing traditional foods. However, wheat products are typically low in bioavailable iron and zinc, contributing to deficiencies in these micronutrients in countries where wheat is consumed as...
Gardado en:
| Publicado en: | Nutr Bull |
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| Main Authors: | , , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
John Wiley and Sons Inc.
2019
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| Assuntos: | |
| Acceso en liña: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6472571/ https://ncbi.nlm.nih.gov/pubmed/31007606 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1111/nbu.12361 |
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