Polyphenolic compounds appear to limit the nutritional benefit of biofortified higher iron black bean (Phaseolus vulgaris L.)
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Date Issued
Date Online
2014-03-26
Language
en
Type
Review Status
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Open Access
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Full item pageCitation
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.
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Abstract/Description
Author ORCID identifiers
Stephen E Beebe https://orcid.org/0000-0002-3742-9930