Improving wheat as a source of iron and zinc for global nutrition

Wheat is the staple food crop in temperate countries and increasingly consumed in developing countries, displacing traditional foods. However, wheat products are typically low in bioavailable iron and zinc, contributing to deficiencies in these micronutrients in countries where wheat is consumed as...

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Detalles Bibliográficos
Autores principales: Balk, J., Connorton, J. M., Wan, Y., Lovegrove, A., Moore, K. L., Uauy, C., Sharp, P. A., Shewry, P. R.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2019
Materias:
Emerging Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6472571/
https://www.ncbi.nlm.nih.gov/pubmed/31007606
http://dx.doi.org/10.1111/nbu.12361

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6472571/
https://www.ncbi.nlm.nih.gov/pubmed/31007606
http://dx.doi.org/10.1111/nbu.12361

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