Metabolic engineering of bread wheat improves grain iron concentration and bioavailability

Lignende værker

• Investigation of Nicotianamine and 2′ Deoxymugineic Acid as Enhancers of Iron Bioavailability in Caco-2 Cells
  af: Jesse T. Beasley, et al.
  Udgivet: (2019-06-01)
• Investigation of Nicotianamine and 2′ Deoxymugineic Acid as Enhancers of Iron Bioavailability in Caco-2 Cells
  af: Beasley, Jesse T., et al.
  Udgivet: (2019)
• Characterisation of the nicotianamine aminotransferase and deoxymugineic acid synthase genes essential to Strategy II iron uptake in bread wheat (Triticum aestivum L.).
  af: Jesse T Beasley, et al.
  Udgivet: (2017-01-01)
• Characterisation of the nicotianamine aminotransferase and deoxymugineic acid synthase genes essential to Strategy II iron uptake in bread wheat (Triticum aestivum L.)
  af: Beasley, Jesse T., et al.
  Udgivet: (2017)
• Nicotianamine-chelated iron positively affects iron status, intestinal morphology and microbial populations in vivo (Gallus gallus)
  af: Beasley, Jesse T., et al.
  Udgivet: (2020)