Cita APA (7a ed.)
Pereira, E. J., Carvalho, L. M. J., Dellamora Ortiz, G. M., Cardoso, F. S. N., Carvalho, J. L. V., Viana, D. S., . . . Rocha, M. M. (2014). Effects of cooking methods on the iron and zinc contents in cowpea (Vigna unguiculata) to combat nutritional deficiencies in Brazil. Swedish Nutrition Foundation.
Cita Chicago Style (17a ed.)
Pereira, Elenilda J., Lucia M. J. Carvalho, Gisela Maria Dellamora Ortiz, Flávio S. N. Cardoso, José L. V. Carvalho, Daniela S. Viana, Sidinea C. Freitas, y Maurisrael M. Rocha. Effects of Cooking Methods on the Iron and Zinc Contents in Cowpea (Vigna Unguiculata) to Combat Nutritional Deficiencies in Brazil. Swedish Nutrition Foundation, 2014.
Cita MLA (9a ed.)
Pereira, Elenilda J., et al. Effects of Cooking Methods on the Iron and Zinc Contents in Cowpea (Vigna Unguiculata) to Combat Nutritional Deficiencies in Brazil. Swedish Nutrition Foundation, 2014.
Precaución: Estas citas no son 100% exactas.