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.
Stile di citazione ChicagoWalters, Mallory E., Ramak Esfandi, e Apollinaire Tsopmo. "Potential of Food Hydrolyzed Proteins and Peptides to Chelate Iron or Calcium and Enhance Their Absorption." Foods 2018.
Citazione MLAWalters, Mallory E., Ramak Esfandi, e Apollinaire Tsopmo. "Potential of Food Hydrolyzed Proteins and Peptides to Chelate Iron or Calcium and Enhance Their Absorption." Foods 2018.
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