Hemoglobin-fortified biscuits: bioavailability and its effect on iron nutriture in school children.

MLA

Olivares, M., et al. “Hemoglobin-Fortified Biscuits: Bioavailability and Its Effect on Iron Nutriture in School Children.” Archivos Latinoamericanos de Nutricion, vol. 40, no. 2, June 1990, pp. 209–20. EBSCOhost, widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=cmedm&AN=2133181&authtype=sso&custid=ns315887.

APA

Olivares, M., Hertrampf, E., Pizzarro, F., Walter, T., Cayazzo, M., Llaguno, S., Chadud, P., Cartagena, N., Vega, V., Amar, M., & et. al. (1990). Hemoglobin-fortified biscuits: bioavailability and its effect on iron nutriture in school children. Archivos Latinoamericanos de Nutricion, 40(2), 209–220.

Chicago

Olivares, M, E Hertrampf, F Pizzarro, T Walter, M Cayazzo, S Llaguno, P Chadud, et al. 1990. “Hemoglobin-Fortified Biscuits: Bioavailability and Its Effect on Iron Nutriture in School Children.” Archivos Latinoamericanos de Nutricion 40 (2): 209–20. http://widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=cmedm&AN=2133181&authtype=sso&custid=ns315887.