Journal Article

Polyphenolic compounds appear to limit the nutritional benefit of biofortified higher iron black bean (Phaseolus vulgaris L.)

author(s)

Tako, Elad

themes
  • Food environment and consumer behavior
  • Agrobiodiversity
  • Improving Crops
  • Gender and inclusion
original file download
full citation

Tako E, Beebe S, Reed S, Hart J, Glahn R. 2014. Polyphenolic compounds appear to limit the nutritional benefit of biofortified higher iron black bean (Phaseolus vulgaris L.). Nutrition Journal. 13:28.