Pachón, H., Stoltzfus, R., & Glahn, R. P. (2008). Homogenization, lyophilization or acid-extraction of meat products improves iron uptake from cereal-meat product combinations in an in vitro digestion/Caco-2 cell model. Cambridge University Press.
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Chicago Style (17th ed.) Citation
Pachón, Helena, RJ Stoltzfus, and Raymond P. Glahn. Homogenization, Lyophilization or Acid-extraction of Meat Products Improves Iron Uptake from Cereal-meat Product Combinations in an in Vitro Digestion/Caco-2 Cell Model. Cambridge University Press, 2008.
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MLA (9th ed.) Citation
Pachón, Helena, et al. Homogenization, Lyophilization or Acid-extraction of Meat Products Improves Iron Uptake from Cereal-meat Product Combinations in an in Vitro Digestion/Caco-2 Cell Model. Cambridge University Press, 2008.
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Warning: These citations may not always be 100% accurate.