2013•Field Crops ResearchRequires access

Lentil (Lens culinaris L.) as a candidate crop for iron biofortification: Is there genetic potential for iron bioavailability?

Diane M. DellaValle, Dil Thavarajah, Pushparajah Thavarajah, Albert Vandenberg, Raymond P. Glahn

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Key concepts: Bioavailability, Biofortification, Crop, Phytic acid, Chemistry, Agronomy, Food science, Micronutrient

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Lentil (Lens culinaris L.) as a candidate crop for iron biofortification: Is there genetic potential for iron bioavailability? — Research Paper | ScholarLens