Iron bioavailability of carotenoids and iron enhanced content crops.

Iron bioavailability of carotenoids and iron enhanced content crops.

The aim of the study was to evaluate the iron bioavailability of bean and a mix of bean and rice and/or sweet potatoes and/or pumpkin and analyzing the influence of carotenoids on iron bioavailability.

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Bibliographic Details
Main Authors: MARTINO, H. S. D., DIAS, D. M., GOMES, M. J. C., ALVES, N. E. G., MOREIRA, M. E. de C., DANTAS, M. I. S., RIBEIRO, S. M. R., NUTTI, M. R.
Other Authors: HERCIA STAMPINI DUARTE MARTINO, UFV; DESIRRÊ MORAIS DIAS, UFV; MARIANA JUSTE CONTIN GOMES, UFV; NATÁLIA ELIZABETH GALDINO ALVES, UFV; MARIA ELIZA DE CASTRO MOREIRA, UFV; MARIA INÊS SOUZA DANTAS, UFV; SÔNIA MACHADO ROCHA RIBEIRO, UFV; MARILIA REGINI NUTTI, CTAA.
Format: Separatas biblioteca
Language:English
eng
Published: 2014-09-29
Subjects:Biodisponibilidade., Carotenóide, Ferro.,
Online Access:http://www.alice.cnptia.embrapa.br/alice/handle/doc/996005
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http://www.alice.cnptia.embrapa.br/alice/handle/doc/996005

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