Improving iron nutrition in plant foods: the role of legumes and soil microbes

Agricultural and Biological Sciences

• Microorganism 100%
• Plant-Based Food 100%
• Arbuscular Mycorrhizal Fungi 50%
• Food Crop 50%
• Biofortification 50%
• Climate Change 50%
• World Health Organization 50%
• Plant Genetics 50%
• Cytochrome 50%
• Bioavailability 50%
• Nutritive Value 50%
• Myoglobin 50%
• Heme 50%
• Plant Physiology 50%

Food Science

• Nutrition 100%
• Plant-Based Food 100%
• Iron 100%
• Nutritive Value 50%
• Antinutrients 50%
• Micronutrient 50%
• Iron-Deficiency Anemia 50%
• Biofortification 50%
• Cytochrome 50%
• Myoglobin 50%
• Hemoglobin 50%