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Biofortification with Iron and Zinc Improves Nutritional and Nutraceutical Properties of Common Wheat Flour and Bread

Valentina Ciccolini1, Elisa Pellegrino1, Antonio Coccina1

  • 1Institute of Life Sciences, Scuola Superiore Sant'Anna , Piazza Martiri della Libertà 33, 56127, Pisa, Italy.

Journal of Agricultural and Food Chemistry
|June 29, 2017
PubMed

Keywords:
antioxidantiron fertilizationphytatezinc fertilizationα-lipoic acid

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