The stage of seed development influences iron bioavailability in pea (Pisum sativum L.)

Scientific Reports

Volumn 8, Issue 1, 2018, Pages

  Moore, Katie L ^a   Rodríguez Ramiro, Ildefonso ^b   Jones, Eleanor R ^c   Jones, Emily J ^c   Rodríguez Celma, Jorge ^c,d   Halsey, Kirstie ^e   Domoney, Claire ^c   Shewry, Peter R ^e   Fairweather Tait, Susan ^b   Balk, Janneke ^c,d  

^a UNIVERSITY OF MANCHESTER   (United Kingdom)

^b UNIVERSITY OF EAST ANGLIA   (United Kingdom)

^c JOHN INNES CENTRE   (United Kingdom)

^d UNIVERSITY OF EAST ANGLIA   (United Kingdom)

^e ROTHAMSTED RESEARCH   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

FERRITIN; IRON; PHYTIC ACID; PLANT PROTEIN;

CACO-2 CELL LINE; COOKING; GENETICS; GROWTH, DEVELOPMENT AND AGING; HUMAN; METABOLISM; MICROWAVE RADIATION; PEA; PLANT SEED; PLASTID; PROCEDURES; RADIATION RESPONSE;

CACO-2 CELLS; COOKING; FERRITINS; HUMANS; IRON; MICROWAVES; PEAS; PHYTIC ACID; PLANT PROTEINS; PLASTIDS; SEEDS;

EID: 85046400570     PISSN: None     EISSN: 20452322     Source Type: Journal    
DOI: 10.1038/s41598-018-25130-3     Document Type: Article

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