Biofortification with Iron and Zinc Improves Nutritional and Nutraceutical Properties of Common Wheat Flour and Bread.
| Image |  |
|---|---|
| Description | scientific article |
| Author/s |
author: Elisa Pellegrino Valentina Ciccolini Laura Ercoli Mike Frank Quartacci Cristina Sgherri |
| Publication date | June 28, 2017 |
| Language | English |
| Country of origin | |
| Wikipedia link | |
| Copyright status | |
| Missing/wrong data? | Edit Wikidata item |