In Vitro Iron Bioavailability of Brazilian Food-Based by-Products (2018)
Fonte: BMC Genomics. Unidade: CENA
Assuntos: FERRO, BIODISPONIBILIDADE, SUBPRODUTOS AGRÍCOLAS, ALIMENTOS, RESÍDUOS
ABNT
CHIOCCHETTI, Gabriela Matuoka et al. In Vitro Iron Bioavailability of Brazilian Food-Based by-Products. BMC Genomics, v. 5, n. 2, p. 45, 2018Tradução . . Disponível em: https://doi.org/10.3390/medicines5020045. Acesso em: 21 out. 2024.APA
Chiocchetti, G. M., Fernandes, E. A. D. N., Wawer, A. A., Fairweather-Tait, S., & Christides, T. (2018). In Vitro Iron Bioavailability of Brazilian Food-Based by-Products. BMC Genomics, 5( 2), 45. doi:10.3390/medicines5020045NLM
Chiocchetti GM, Fernandes EADN, Wawer AA, Fairweather-Tait S, Christides T. In Vitro Iron Bioavailability of Brazilian Food-Based by-Products [Internet]. BMC Genomics. 2018 ; 5( 2): 45.[citado 2024 out. 21 ] Available from: https://doi.org/10.3390/medicines5020045Vancouver
Chiocchetti GM, Fernandes EADN, Wawer AA, Fairweather-Tait S, Christides T. In Vitro Iron Bioavailability of Brazilian Food-Based by-Products [Internet]. BMC Genomics. 2018 ; 5( 2): 45.[citado 2024 out. 21 ] Available from: https://doi.org/10.3390/medicines5020045