Iron and zinc bioavailability in common bean (Phaseolus vulgaris) is dependent on chemical composition and cooking method
Raúl Huertas, J. William Allwood, Robert D. Hancock, Derek Stewart
Topics & Concepts
BioavailabilityZincPhaseolusFood scienceBiofortificationChemistryRaw materialDigestion (alchemy)PolyphenolMicronutrientGermplasmAgronomyBiologyBiochemistryAntioxidantChromatographyBioinformaticsOrganic chemistryPlant Micronutrient Interactions and EffectsPhytase and its ApplicationsAgricultural pest management studies