Inny tytuł:

Aplication of phytoferritin into food fortification in iron

Wydawca:

Committee on Biotechnology PAS ; Institute of Bioorganic Chemistry PAS

Abstrakt:

Various actions have been taken in object to improve human diet in iron with high bioavailibility. One of the new possibility of food fortification is introduction phytoferritin into. In order to do this various strategies are used as increasing of native ferritin supply in human diets as far as application genetic engineering for receiving cultivated plants with high expression of this plant. The most important feature of ferritin introducing into food is its high bioavailability.

Czasopismo/Seria/cykl:

Biotechnologia, vol.87, 4 (2009)-.

Tom:

87

Zeszyt:

4

Strona pocz.:

35

Strona końc.:

39

Szczegółowy typ zasobu:

Article

Format:

application/pdf

Identyfikator zasobu:

0860-7796 ; oai:rcin.org.pl:71799 ; IChB B-82

Źródło:

Library of Institute of Bioorganic Chemistry PAS

Język:

pol ; pol

Język streszczenia:

eng

Zakres czasowy:

2009

Prawa:

Creative Commons Attribution BY-SA 4.0 license

Zasady wykorzystania:

Copyright-protected material. [CC BY-SA 4.0] May be used within the scope specified in Creative Commons Attribution BY-SA 4.0 license, full text available at:

Digitalizacja:

Institute of Bioorganic Chemistry of the Polish Academy of Science

Lokalizacja oryginału:

Institute of Bioorganic Chemistry of the Polish Academy of Science

Dofinansowane ze środków:

Operational Program Digital Poland, 2014-2020, Measure 2.3: Digital accessibility and usefulness of public sector information; funds from the European Regional Development Fund and national co-financing from the state budget.

Dostęp:

Open