Bresnahan, K. A., Arscott, S. A., Khanna, H., Arinaitwe, G., Dale, J., Tushemereirwe, W., . . . Tanumihardjo, S. A. (2012). Cooking enhances but the degree of ripeness does not affect provitamin A carotenoid bioavailability from bananas in Mongolian gerbils. Elsevier.
Successfully copied to clipboard
Copying to clipboard failed
Chicago Style (17th ed.) Citation
Bresnahan, Kara A., et al. Cooking Enhances but the Degree of Ripeness Does Not Affect Provitamin A Carotenoid Bioavailability from Bananas in Mongolian Gerbils. Elsevier, 2012.
Successfully copied to clipboard
Copying to clipboard failed
MLA (9th ed.) Citation
Bresnahan, Kara A., et al. Cooking Enhances but the Degree of Ripeness Does Not Affect Provitamin A Carotenoid Bioavailability from Bananas in Mongolian Gerbils. Elsevier, 2012.
Successfully copied to clipboard
Copying to clipboard failed
Warning: These citations may not always be 100% accurate.