The stage of seed development influences iron bioavailability in pea (Pisum sativum L.)

Pea seeds are widely consumed in their immature form, known as garden peas and petit pois, mostly after preservation by freezing or canning. Mature dry peas are rich in iron in the form of ferritin, but little is known about the content, form or bioavailability of iron in immature stages of seed dev...

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Detalles Bibliográficos
Autores principales: Moore, Katie L., Rodríguez-Ramiro, Ildefonso, Jones, Eleanor R., Jones, Emily J., Rodríguez-Celma, Jorge, Halsey, Kirstie, Domoney, Claire, Shewry, Peter R., Fairweather-Tait, Susan, Balk, Janneke
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5932076/
https://www.ncbi.nlm.nih.gov/pubmed/29720667
http://dx.doi.org/10.1038/s41598-018-25130-3

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5932076/
https://www.ncbi.nlm.nih.gov/pubmed/29720667
http://dx.doi.org/10.1038/s41598-018-25130-3

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