Iron bioavailability of maize (Zea mays L.) after removing the germ fraction

Maize is a staple food for many communities with high levels of iron deficiency anemia. Enhancing the iron concentrations and iron bioavailability of maize with traditional breeding practices, especially after cooking and processing, could help alleviate iron deficiency in many of these regions. Pre...

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Detalles Bibliográficos
Autores principales: Keigler, Johanna I., Wiesinger, Jason A., Flint-Garcia, Sherry A., Glahn, Raymond P.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2023
Materias:
Plant Science
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10029919/
https://www.ncbi.nlm.nih.gov/pubmed/36959942
http://dx.doi.org/10.3389/fpls.2023.1114760

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10029919/
https://www.ncbi.nlm.nih.gov/pubmed/36959942
http://dx.doi.org/10.3389/fpls.2023.1114760

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