Iron Biofortification of the Common Bean: Assessment of Bean Iron Concentration and Iron Bioavailability from Markets and Breeder Collections in East Africa

Lignende værker

• 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)
• On-Farm Evaluation in Uganda of Iron Concentration and Iron Bioavailability in the Fast Cooking Manteca Yellow Bean (Phaseolus vulgaris L.).
  af: Glahn, Raymond, et al.
  Udgivet: (2020)
• 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)
• Genetic and Physiological Analysis of Iron Biofortification in Maize Kernels
  af: Lung'aho, Mercy G., et al.
  Udgivet: (2011)