Extrusion and iron bioavailability in chickpea (Cicer arietinum L.) (2000)
Source: Food Chemistry. Unidades: FSP, FCF
Subjects: ANÁLISE DE ALIMENTOS, EXTRUSÃO, FERRO, BIODISPONIBILIDADE
ABNT
POLTRONIERI, F. e AREAS, José Alfredo Gomes e COLLI, Célia. Extrusion and iron bioavailability in chickpea (Cicer arietinum L.). Food Chemistry, v. 70, n. 2, p. 175-180, 2000Tradução . . Disponível em: https://doi.org/10.1016/s0956-7135(99)00113-9. Acesso em: 30 set. 2024.APA
Poltronieri, F., Areas, J. A. G., & Colli, C. (2000). Extrusion and iron bioavailability in chickpea (Cicer arietinum L.). Food Chemistry, 70( 2), 175-180. doi:10.1016/s0956-7135(99)00113-9NLM
Poltronieri F, Areas JAG, Colli C. Extrusion and iron bioavailability in chickpea (Cicer arietinum L.) [Internet]. Food Chemistry. 2000 ; 70( 2): 175-180.[citado 2024 set. 30 ] Available from: https://doi.org/10.1016/s0956-7135(99)00113-9Vancouver
Poltronieri F, Areas JAG, Colli C. Extrusion and iron bioavailability in chickpea (Cicer arietinum L.) [Internet]. Food Chemistry. 2000 ; 70( 2): 175-180.[citado 2024 set. 30 ] Available from: https://doi.org/10.1016/s0956-7135(99)00113-9