Biotechnology: A solution for improving nutrient bioavailability

International Journal for Vitamin and Nutrition Research

Volumn 72, Issue 1, 2002, Pages 7-12

  King, Janet C ^a  

^a UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

Food biotechnology; Genetic egineering; Iron; Nutrient bioavailability

Indexed keywords

HORDEUM VULGARE SUBSP. VULGARE; ZEA MAYS;

EID: 0036190324     PISSN: 03009831     EISSN: None     Source Type: Journal    
DOI: 10.1024/0300-9831.72.1.7     Document Type: Conference Paper

References (10)

1. Improvement of horticultural crops through plant breeding
2. Research on trace minerals in the common bean
3. Breeding for trace mineral density in rice
4. Measuring iron and zinc bioavailability in humans
5. Low-phytic-acid grains
6. Effect of genetically modified, low-phytic acid maize on absorption of iron from tortillas
7. The effect of low-phytic acid corn mutants on zinc absorption
8. Biotechnology: Mobilizing dietitians to be a resource
9. Genetic engineering approaches to improve the bioavailability and the level of iron in rice grains