@misc{Zielińska-Dawidziak_Magdalena_Aplication_2009,
 author={Zielińska-Dawidziak, Magdalena},
 volume={87},
 number={4},
 copyright={Creative Commons Attribution BY-SA 4.0 license},
 journal={Biotechnologia, vol.87, 4 (2009)-.},
 howpublished={online},
 year={2009},
 publisher={Committee on Biotechnology PAS},
 publisher={Institute of Bioorganic Chemistry PAS},
 language={pol},
 language={pol},
 abstract={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.},
 type={Text},
 title={Aplication of phytoferritin into food fortification in iron},
 URL={http://rcin.org.pl/Content/71799/PDF/POZN271_94158_biotechnologia-2009-no4-zielinska.pdf},
 keywords={biotechnology},
}