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.
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Chicago Style (17th ed.) Citation
Pereira, Elenilda J., Lucia M. J. Carvalho, Gisela Maria Dellamora Ortiz, Flávio S. N. Cardoso, and 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.
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MLA (9th ed.) Citation
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.
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Warning: These citations may not always be 100% accurate.