In Vitro Iron Bioavailability of Brazilian Food-Based by-Products (2018)
Chiocchetti, Gabriela Matuoka; Fernandes, Elisabete Aparecida De Nadai 
; Wawer, Anna A; Fairweather-Tait, Susan; Christides, Tatiana
Source: BMC Genomics. Unidade: CENA
Subjects: FERRO, BIODISPONIBILIDADE, SUBPRODUTOS AGRÍCOLAS, ALIMENTOS, RESÍDUOS
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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: 16 jul. 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 jul. 16 ] 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 jul. 16 ] Available from: https://doi.org/10.3390/medicines5020045
