Use este identificador para citar ou linkar para este item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1144015
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dc.contributor.authorGOMES, M. J. C.
dc.contributor.authorMARTINO, H. S. D.
dc.contributor.authorKOLBA, N.
dc.contributor.authorCHENG, J.
dc.contributor.authorAGARWAL, N.
dc.contributor.authorROCHA, M. de M.
dc.contributor.authorTAKO, E.
dc.date.accessioned2022-06-13T19:30:47Z-
dc.date.available2022-06-13T19:30:47Z-
dc.date.created2022-06-13
dc.date.issued2022
dc.identifier.citationFrontiers in Bioscience - Landmark, v. 27, n. 5, 140, 2022.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1144015-
dc.descriptionBiofortification is a method that improves the nutritional value of food crops through conventional plant breeding. The aim of this study was to evaluate the effects of intra-amniotic administration of soluble extracts from zinc (Zn) biofortified and Zn standard cowpea (Vigna unguiculata L. Walp.) flour on intestinal functionality and morphology, inflammation, and gut microbiota, in vivo.
dc.language.isoeng
dc.rightsopenAccess
dc.subjectBiofortificação
dc.subjectFibra dietética
dc.subjectFeijão caupi
dc.subjectFuncionalidade intestinal
dc.subjectPopulações microbianas
dc.titleZinc biofortified Cowpea (Vigna unguiculata L. Walp.) soluble extracts modulate assessed cecal bacterial pulations and gut morphology In Vivo (Gallus gallus).
dc.typeArtigo de periódico
dc.subject.thesagroDeficiência Mineral
riaa.ainfo.id1144015
riaa.ainfo.lastupdate2022-06-13
dc.contributor.institutionMARIANA JUSTE CONTIN GOMES, Cornell University/ Federal University of Viçosa
dc.contributor.institutionHÉRCIA STAMPINI DUARTE MARTINO, Federal University of Viçosaeng
dc.contributor.institutionNIKOLAI KOLBA, Department of Food Science, Cornell Universityeng
dc.contributor.institutionJACQUELYN CHENG, Department of Food Science, Cornell Universityeng
dc.contributor.institutionNIKITA AGARWAL, Department of Food Science, Cornell Universityeng
dc.contributor.institutionMAURISRAEL DE MOURA ROCHA, CPAMNeng
dc.contributor.institutionELAD TAKO, Department of Food Science, Cornell University.eng
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