Cita APA (7a ed.)
Hummel, M., Talsma, E. F., Taleon, V., Londoño Hernandez, L. F., Brychkova, G., Gallego, S., . . . Spillane, C. (2020). Iron, zinc and phytic acid retention of biofortified, low phytic acid, and conventional bean varieties when preparing common household recipes. MDPI.
Cita Chicago Style (17a ed.)
Hummel, Marijke, Elise F. Talsma, Victor Taleon, Luis Fernando Londoño Hernandez, Galina Brychkova, Sonia Gallego, Bodo Raatz, y Charles Spillane. Iron, Zinc and Phytic Acid Retention of Biofortified, Low Phytic Acid, and Conventional Bean Varieties When Preparing Common Household Recipes. MDPI, 2020.
Cita MLA (9a ed.)
Hummel, Marijke, et al. Iron, Zinc and Phytic Acid Retention of Biofortified, Low Phytic Acid, and Conventional Bean Varieties When Preparing Common Household Recipes. MDPI, 2020.
Precaución: Estas citas no son 100% exactas.