Transgenic Approaches in Commonly Consumed Cereals to Improve Iron and Zinc Content and Bioavailability

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  • Department of Genetics and Biotechnology
  • Molekylær Genetik og Bioteknologi
Original languageEnglish
JournalJournal of Nutrition
Volume132
Pages (from-to)514-516
Number of pages3
ISSN0022-3166
Publication statusPublished - 2001

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ID: 118492