Effects of reducing phytate content in sorghum through genetic modification and fermentation on in vitro iron availability in whole grain porridges - Concepedia

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Effects of reducing phytate content in sorghum through genetic modification and fermentation on in vitro iron availability in whole grain porridges

51

Citations

26

References

2011

Year

Johanita Kruger, John R.N. Taylor, A Oelofse

NutritionNutrient BioavailabilityEngineeringIn Vitro FermentationPhytate ContentAgricultural EconomicsGenetic EngineeringBiotechnologyCrop ImprovementGrain QualityVitro Iron AvailabilityWhole Grain Porridges

References

	Year	Citations

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