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

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dc.creatorBurgos, G.
dc.creatorLiria Domínguez, M.R.
dc.creatorPenny, M.
dc.creatorFairweather, S.
dc.creatorFelde, T. zum
dc.creatorCampos, Hugo
dc.creatorZeder, C.
dc.creatorZimmermann, M.
dc.date2020-11
dc.date2020-11-06T19:03:19Z
dc.date2020-11-06T19:03:19Z
dc.date.accessioned2026-06-27T17:58:00Z
dc.formatapplication/pdf
dc.identifierhttps://hdl.handle.net/10568/110077
dc.identifier.urihttp://hdl.handle.net/123456789/150900
dc.languageen
dc.publisherInternational Potato Center
dc.rightsOpen Access
dc.sourceBurgos, 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
dc.subjectpotatoes
dc.subjectisotope analysis
dc.subjectstable isotopes
dc.subjectiron
dc.subjectbioavailability
dc.subjectwomen
dc.titleA stable isotope study in Peruvian women demonstrates higher iron bioavailability in a yellow fleshed potato variety compared to a high iron purple fleshed potato
dc.typePoster

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