Iron bioavailability of carotenoids and iron enhanced content crops.
Iron bioavailability of carotenoids and iron enhanced content crops.
Author(s): 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.
Summary: 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.
Publication year: 2014
Types of publication: Abstract in annals or event proceedings
Unit: Embrapa Food Technology
Keywords: Biodisponibilidade, Carotenóide, Ferro
Observation
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