Cite
Profile and bioavailability analysis of myo-inositol phosphates in rye bread supplemented with phytases: a study using an in vitro method and Caco-2 monolayers.
MLA
Duliński, R., et al. “Profile and Bioavailability Analysis of Myo-Inositol Phosphates in Rye Bread Supplemented with Phytases: A Study Using an in Vitro Method and Caco-2 Monolayers.” International Journal of Food Sciences and Nutrition, vol. 67, no. 4, June 2016, pp. 454–60. EBSCOhost, https://doi.org/10.3109/09637486.2016.1162769.
APA
Duliński, R., Cielecka, E. K., Pierzchalska, M., Byczyński, Ł., & Żyła, K. (2016). Profile and bioavailability analysis of myo-inositol phosphates in rye bread supplemented with phytases: a study using an in vitro method and Caco-2 monolayers. International Journal of Food Sciences and Nutrition, 67(4), 454–460. https://doi.org/10.3109/09637486.2016.1162769
Chicago
Duliński, R, E K Cielecka, M Pierzchalska, Ł Byczyński, and K Żyła. 2016. “Profile and Bioavailability Analysis of Myo-Inositol Phosphates in Rye Bread Supplemented with Phytases: A Study Using an in Vitro Method and Caco-2 Monolayers.” International Journal of Food Sciences and Nutrition 67 (4): 454–60. doi:10.3109/09637486.2016.1162769.