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.
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Chicago Style (17th ed.) Citation
Hummel, Marijke, Elise F. Talsma, Victor Taleon, Luis Fernando Londoño Hernandez, Galina Brychkova, Sonia Gallego, Bodo Raatz, and Charles Spillane. Iron, Zinc and Phytic Acid Retention of Biofortified, Low Phytic Acid, and Conventional Bean Varieties When Preparing Common Household Recipes. MDPI, 2020.
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MLA (9th ed.) Citation
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.
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Warning: These citations may not always be 100% accurate.