Iron Bioavailability in Two Commercial Cultivars of Wheat: Comparison between Wholegrain and White Flour and the Effects of Nicotianamine and 2′-Deoxymugineic Acid on Iron Uptake into Caco-2 Cells

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Title
Iron Bioavailability in Two Commercial Cultivars of Wheat: Comparison between Wholegrain and White Flour and the Effects of Nicotianamine and 2′-Deoxymugineic Acid on Iron Uptake into Caco-2 Cells
Authors
Keywords
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Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 62, Issue 42, Pages 10320-10325
Publisher
American Chemical Society (ACS)
Online
2014-10-03
DOI
10.1021/jf5026295

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