In vitro bioaccessibility and bioavailability of iron from potatoes with varying Vitamin C, carotenoid, and phenolic concentrations

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dc.creatorAndré, C.M.
dc.creatorEvers, D.
dc.creatorZiebel, J.
dc.creatorGuignard, C.
dc.creatorHausman, J.F.
dc.creatorBonierbale, Merideth W.
dc.creatorFelde, T. zum
dc.creatorBurgos, G.
dc.date2015-10-21
dc.date2015-10-26T18:58:21Z
dc.date2015-10-26T18:58:21Z
dc.date.accessioned2026-06-27T17:57:00Z
dc.descriptionThe purpose of this study was to compare the in vitro iron availability from diverse iron biofortified International Potato Center (CIP) potato clones grown in the Peruvian Andes and, thereby, to provide key information to breeders seeking to increase bioavailable iron from potato.
dc.identifierhttps://hdl.handle.net/10568/68678
dc.identifier.urihttp://hdl.handle.net/123456789/150330
dc.languageen
dc.publisherAmerican Chemical Society
dc.rightsLimited Access
dc.sourceAndre, C.M.; Evers, D.; Ziebel, J.; Guignard, C.; Hausman, J.F.; Bonierbale, M.; Felde, T. zum; Burgos, G. 2015. In vitro bioaccessibility and bioavailability of iron from potatoes with varying Vitamin C, carotenoid, and phenolic concentrations. Journal of Agricultural and Food Chemistry. (USA). ISSN 0021-8561. 63(41):9012-9021.
dc.subjectpotatoes
dc.subjectfood fortification
dc.subjectvitamins
dc.subjectphenolic compounds
dc.subjectcarotenoids
dc.subjectiron
dc.titleIn vitro bioaccessibility and bioavailability of iron from potatoes with varying Vitamin C, carotenoid, and phenolic concentrations
dc.typeJournal Article

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