Walters, M. E., Esfandi, R., & Tsopmo, A. (2018). Potential of Food Hydrolyzed Proteins and Peptides to Chelate Iron or Calcium and Enhance their Absorption. Foods.
Citação norma ChicagoWalters, Mallory E., Ramak Esfandi, and Apollinaire Tsopmo. "Potential of Food Hydrolyzed Proteins and Peptides to Chelate Iron or Calcium and Enhance Their Absorption." Foods 2018.
Citação norma MLAWalters, Mallory E., Ramak Esfandi, and Apollinaire Tsopmo. "Potential of Food Hydrolyzed Proteins and Peptides to Chelate Iron or Calcium and Enhance Their Absorption." Foods 2018.
Nota: a formatação da citação pode não corresponder 100% ao definido pela respectiva norma.