Reduction of the bioavailability of fluoride from Antarctic krill by calcium (1999)
Source: International Journal of Food Sciences and Nutrition. Unidade: FCF
Subjects: BIODISPONIBILIDADE, CIÊNCIA DE ALIMENTOS, CÁLCIO
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TENUTA FILHO, Alfredo e ALVARENGA, Regina Celia Costa. Reduction of the bioavailability of fluoride from Antarctic krill by calcium. International Journal of Food Sciences and Nutrition, v. 50, p. 297-302, 1999Tradução . . Disponível em: https://doi.org/10.1080/096374899101184. Acesso em: 08 out. 2024.APA
Tenuta Filho, A., & Alvarenga, R. C. C. (1999). Reduction of the bioavailability of fluoride from Antarctic krill by calcium. International Journal of Food Sciences and Nutrition, 50, 297-302. doi:10.1080/096374899101184NLM
Tenuta Filho A, Alvarenga RCC. Reduction of the bioavailability of fluoride from Antarctic krill by calcium [Internet]. International Journal of Food Sciences and Nutrition. 1999 ; 50 297-302.[citado 2024 out. 08 ] Available from: https://doi.org/10.1080/096374899101184Vancouver
Tenuta Filho A, Alvarenga RCC. Reduction of the bioavailability of fluoride from Antarctic krill by calcium [Internet]. International Journal of Food Sciences and Nutrition. 1999 ; 50 297-302.[citado 2024 out. 08 ] Available from: https://doi.org/10.1080/096374899101184
