Iron bioavailability in two commercial cultivars of wheat: a comparison between wholegrain and white flour and the effects of nicotianamine and 2'-deoxymugineic acid on iron uptake into Caco-2 cells

Tristan Eagling, Anna Wawer, Peter Shewry, Fangjie Zhao, Susan Fairweather-Tait

Research output: Contribution to journalArticlepeer-review

48 Citations (Scopus)
11 Downloads (Pure)

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