Fonte: Journal of Agricultural and Food Chemistry. Unidade: ESALQ
Assuntos: BIODISPONIBILIDADE, COMPOSIÇÃO DE ALIMENTOS, ENXOFRE, LIGANTES, NITROGÊNIO, OXIGÊNIO, SUPLEMENTOS DIETÉTICOS, ZINCO
ABNT
TANG, Ning e SKIBSTED, Leif Horsfelt. Zinc Bioavailability from Phytate-Rich Foods and Zinc Supplements. Modeling the Effects of Food Components with Oxygen, Nitrogen, and Sulfur Donor Ligands. Journal of Agricultural and Food Chemistry, v. 65, p. 8727-8743, 2017Tradução . . Disponível em: https://doi.org/10.1021/acs.jafc.7b02998. Acesso em: 10 out. 2024.APA
Tang, N., & Skibsted, L. H. (2017). Zinc Bioavailability from Phytate-Rich Foods and Zinc Supplements. Modeling the Effects of Food Components with Oxygen, Nitrogen, and Sulfur Donor Ligands. Journal of Agricultural and Food Chemistry, 65, 8727-8743. doi:10.1021/acs.jafc.7b02998NLM
Tang N, Skibsted LH. Zinc Bioavailability from Phytate-Rich Foods and Zinc Supplements. Modeling the Effects of Food Components with Oxygen, Nitrogen, and Sulfur Donor Ligands [Internet]. Journal of Agricultural and Food Chemistry. 2017 ; 65 8727-8743.[citado 2024 out. 10 ] Available from: https://doi.org/10.1021/acs.jafc.7b02998Vancouver
Tang N, Skibsted LH. Zinc Bioavailability from Phytate-Rich Foods and Zinc Supplements. Modeling the Effects of Food Components with Oxygen, Nitrogen, and Sulfur Donor Ligands [Internet]. Journal of Agricultural and Food Chemistry. 2017 ; 65 8727-8743.[citado 2024 out. 10 ] Available from: https://doi.org/10.1021/acs.jafc.7b02998