Cita APA (7a ed.)
Pereira, E. J., Carvalho, L. M. J., Dellamora Ortiz, G. M., Cardoso, F. S. N., & Carvalho, J. L. V. (2016). Effect of different home-cooking methods on the bioaccessibility of zinc and iron in conventionally bred cowpea (Vigna unguiculata L. Walp) consumed 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, y José L. V. Carvalho. Effect of Different Home-cooking Methods on the Bioaccessibility of Zinc and Iron in Conventionally Bred Cowpea (Vigna Unguiculata L. Walp) Consumed in Brazil. Swedish Nutrition Foundation, 2016.
Cita MLA (9a ed.)
Pereira, Elenilda J., et al. Effect of Different Home-cooking Methods on the Bioaccessibility of Zinc and Iron in Conventionally Bred Cowpea (Vigna Unguiculata L. Walp) Consumed in Brazil. Swedish Nutrition Foundation, 2016.
Precaución: Estas citas no son 100% exactas.