Podder, R., M. DellaValle, D., T. Tyler, R., P. Glahn, R., Tako, E., & Vandenberg, A. (2018). Relative Bioavailability of Iron in Bangladeshi Traditional Meals Prepared with Iron-Fortified Lentil Dal. Nutrients.
Chicago Style CitationPodder, Rajib, Diane M. DellaValle, Robert T. Tyler, Raymond P. Glahn, Elad Tako, and Albert Vandenberg. "Relative Bioavailability of Iron in Bangladeshi Traditional Meals Prepared With Iron-Fortified Lentil Dal." Nutrients 2018.
MLA CitationPodder, Rajib, et al. "Relative Bioavailability of Iron in Bangladeshi Traditional Meals Prepared With Iron-Fortified Lentil Dal." Nutrients 2018.
Warning: These citations may not always be 100% accurate.