Pachón, H., Ortíz, D., Araújo, C., Blair, M. W., & Restrepo, J. (2009). Iron, zinc, and protein bioavailability proxy measures of meals prepared with nutritionally enhanced beans and maize.
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Cita Chicago Style (17a ed.)
Pachón, Helena, D.A Ortíz, C. Araújo, Matthew W. Blair, y J. Restrepo. Iron, Zinc, and Protein Bioavailability Proxy Measures of Meals Prepared with Nutritionally Enhanced Beans and Maize. 2009.
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Cita MLA (9a ed.)
Pachón, Helena, et al. Iron, Zinc, and Protein Bioavailability Proxy Measures of Meals Prepared with Nutritionally Enhanced Beans and Maize. 2009.
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