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