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journal article
Bioaccessibility and bioavailability of biofortified food and food products: Current evidence
critical reviews in food science and nutrition
| In Press
| by Samantha L. Huey, Neel H. Mehta, Elsa M. Konieczynski, Arini Bhargava, Valerie M. Friesen and Erick BoyBiofortification increases micronutrient content in staple crops through conventional breeding, agronomic methods, or genetic engineering.