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Variability in iron, zinc and phytic acid content in a worl..:
Magallanes-López, Ana María
;
Hernandez-Espinosa, Nayeli
;
Velu, Govindan
...
Food Chemistry. 237 (2017) - p. 499-505 , 2017
Link:
https://doi.org/10.1016/j.foodchem.2017.05.110
RT Journal T1
Variability in iron, zinc and phytic acid content in a worldwide collection of commercial durum wheat cultivars and the effect of reduced irrigation on these traits
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodchem.2017.05.110&Exemplar=1&LAN=DE A1 Magallanes-López, Ana María A1 Hernandez-Espinosa, Nayeli A1 Velu, Govindan A1 Posadas-Romano, Gabriel A1 Ordoñez-Villegas, Virginia María Guadalupe A1 Crossa, José A1 Ammar, Karim A1 Guzmán, Carlos PB Elsevier BV YR 2017 SN 0308-8146 JF Food Chemistry VO 237 SP 499 OP 505 LK http://dx.doi.org/https://doi.org/10.1016/j.foodchem.2017.05.110 DO https://doi.org/10.1016/j.foodchem.2017.05.110 SF ELIB - SuUB Bremen
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