Bioavailability

Definition (http://en.wikipedia.org/wiki/Bioavailability)

Bioavailability is commonly a limiting factor in the production of crops (due to solubility limitation or adsorption of plant nutrients to soil colloids) and in the removal of toxic substances from the food chain by microorganisms (due to sorption to or partitioning of otherwise degradable substances into inaccessible phases in the environment). (Wikipedia)

Preferred Units: N/A

Scope Note:
N/A

This term is used for the following terms: 
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Approved Date
28-May-2013

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