Iron Bioavailability in Low Phytate Pea
Author:
Affiliation:
1. Crop Dev. Centre, Dep. of Plant Sciences; Univ. of Saskatchewan; Saskatoon Canada
2. USDA-ARS; Cornell University; Ithaca NY
Funder
Saskatchewan Pulse Growers
Natural Sciences and Engineering Research Council of Canada
Publisher
Wiley
Subject
Agronomy and Crop Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.2135/cropsci2014.06.0412/fullpdf
Reference70 articles.
1. Phytate degradation during traditional cooking: Significance of the phytic acid profile in cereal-based vegetarian meals;Agte;J. Food Compost. Anal.,1999
2. Genetic modification of low phytic acid 1-1 maize to enhance iron;Aluru;J. Agric. Food Chem.,2011
3. Iron Physiology and Pathophysiology in Humans
4. Screening of iron bioavailability patterns in eight bean (Phaseolus vulgaris L.) genotypes using the Caco-2 cell in vitro model;Ariza-Nieto;J. Agric. Food Chem.,2007
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