Metabolic engineering of bread wheat improves grain iron concentration and bioavailability
Version 3 2024-06-18, 16:23
Version 2 2024-06-06, 08:20
Version 1 2019-08-01, 00:00
journal contribution
posted on 2024-06-18, 16:23 authored by JT Beasley, JP Bonneau, JT Sánchez-Palacios, LT Moreno-Moyano, Damien CallahanDamien Callahan, E Tako, RP Glahn, E Lombi, AAT JohnsonMetabolic engineering of bread wheat improves grain iron concentration and bioavailability
History
Related Materials
- 1.
Location
EnglandOpen access
- Yes
Link to full text
Language
EnglishPublication classification
C Journal article, C1 Refereed article in a scholarly journalCopyright notice
2019, The AuthorsJournal
Plant Biotechnology JournalVolume
17Pagination
1514-1526ISSN
1467-7644eISSN
1467-7652Issue
8Publisher
WILEYUsage metrics
Keywords
Science & TechnologyLife Sciences & BiomedicineBiotechnology & Applied MicrobiologyPlant Sciencesnicotianamine2 '-deoxymugineic acidbiofortificationZincCaco-2X-ray fluorescence microscopyRAY-FLUORESCENCE MICROSCOPYZINCNICOTIANAMINEFOODBIOFORTIFICATIONAVAILABILITYLOCALIZATIONSYNTHETASEEXPRESSIONSTRATEGIESSchool of Life and Environmental Sciences3210 Nutrition and dietetics4102 Ecological applicationsTechnology
Licence
Exports
RefWorks
BibTeX
Ref. manager
Endnote
DataCite
NLM
DC