A stable isotope study in Peruvian women demonstrates higher iron bioavailability in a yellow fleshed potato variety compared to a high iron purple fleshed potato

Citation: Burgos,G., Liria Domínguez, M.R., Penny, M., Fairweather, S., Felde, T. zum, Campos, H., Zeder, C., Zimmerman, M. (2020). A stable isotope study in Peruvian women demonstrates higher iron bioavailability in a yellow fleshed potato variety compared to a high iron purple fleshed potato. Micronutrient Forum, 5th Global Conference, November 9-13 2020
2020-11-06
FOOD SECURITY, GENETICS, GENOMICS AND CROP IMPROVEMENT SCIENCES GGCI, NUTRITION, POTATO AGRI-FOOD SYSTEMS, POTATOES
Latin America, South America
Peru

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