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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Chicago Style (17th ed.) Citation
Pachón, Helena, D.A Ortíz, C. Araújo, Matthew W. Blair, and J. Restrepo. Iron, Zinc, and Protein Bioavailability Proxy Measures of Meals Prepared with Nutritionally Enhanced Beans and Maize. 2009.
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MLA (9th ed.) Citation
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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Warning: These citations may not always be 100% accurate.