Iron Bioavailability from Multiple Biofortified Foods Using an in Vitro Digestion, Caco-2 Assay for Optimizing a Cyclic Menu for a Randomized Efficacy Trial (P10-029-19)

Míreanna Comhchosúla

• Iron Bioavailability Studies of the First Generation of Iron-Biofortified Beans Released in Rwanda
  le: Raymond Glahn, et al.
  Foilsithe: (2017-07-01)
• Iron Bioavailability Studies of the First Generation of Iron-Biofortified Beans Released in Rwanda
  le: Glahn, Raymond, et al.
  Foilsithe: (2017)
• Biofortified red mottled beans (<it>Phaseolus vulgaris </it>L.) in a maize and bean diet provide more bioavailable iron than standard red mottled beans: Studies in poultry (<it>Gallus gallus</it>) and an in vitro digestion/Caco-2 model
  le: Glahn Raymond P, et al.
  Foilsithe: (2011-10-01)
• Biofortified red mottled beans (Phaseolus vulgaris L.) in a maize and bean diet provide more bioavailable iron than standard red mottled beans: Studies in poultry (Gallus gallus) and an in vitro digestion/Caco-2 model
  le: Tako, Elad, et al.
  Foilsithe: (2011)
• Micronutrient sprinkles add more bioavailable iron to some Kenyan complementary foods: studies using an in vitro digestion/Caco‐2 cell culture model
  le: Lung'aho, Mercy G., et al.
  Foilsithe: (2008)