Multi-year field evaluation of nicotianamine biofortified bread wheat
Conventional breeding efforts for iron (Fe) and zinc (Zn) biofortification of bread wheat (Triticum aestivum L.) have been hindered by a lack of genetic variation for these traits and a negative correlation between grain Fe and Zn concentrations and yield. We have employed genetic engineering to con...
| Autores principales: | , , , , , , , , , |
|---|---|
| Formato: | Journal Article |
| Lenguaje: | Inglés |
| Publicado: |
Wiley
2022
|
| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/175580 |
Ejemplares similares: Multi-year field evaluation of nicotianamine biofortified bread wheat
- Cassava into bread: how to make an alternative bread from cassava
- Retention of pro-vitamin A carotenoid in composite bread baked with high quality cassava flour from yellow-fleshed cassava root
- Effect of cassava flour variety and concentration on bread loaf quality
- Nicotianamine-chelated iron positively affects iron status, intestinal morphology and microbial populations in vivo (Gallus gallus)
- Assessment of the nutritional composition, physical properties and sensory quality of composite bread baked with high-quality cassava flour from biofortified and white- fleshed cassava roots
- Investigation of nicotianamine and 2′ deoxymugineic acid as enhancers of iron bioavailability in caco-2 cells