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P11-055-23 Wheat Aleurone Provides a Bioavailable Source of Iron for Fortifying Wheat-Based Foods (2023)

First Author: Sharp P

Attributed to: Increasing Micronutrient Bioavailability from Wheat funded by BBSRC

Abstract

No abstract provided

Bibliographic Information

Digital Object Identifier: http://dx.doi.org/10.1016/j.cdnut.2023.101850

Publication URI: http://dx.doi.org/10.1016/j.cdnut.2023.101850

Type: Journal Article/Review

Parent Publication: Current Developments in Nutrition