Effect of Cooking on the Content and Bioaccessibility of Minerals in Pseudocereals

MLA

Carla Motta, et al. Effect of Cooking on the Content and Bioaccessibility of Minerals in Pseudocereals. Oct. 2022. 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=edsair&AN=edsair.doi.dedup.....033676f7025f660e9a2ff6f87a291c29&authtype=sso&custid=ns315887.

APA

Carla Motta, Isabel Castanheira, Ana Sofia Matos, Ana Claudia Nascimento, Ricardo Assunção, Carla Martins, & Paula Alvito. (2022). Effect of Cooking on the Content and Bioaccessibility of Minerals in Pseudocereals.

Chicago

Carla Motta, Isabel Castanheira, Ana Sofia Matos, Ana Claudia Nascimento, Ricardo Assunção, Carla Martins, and Paula Alvito. 2022. “Effect of Cooking on the Content and Bioaccessibility of Minerals in Pseudocereals,” October. 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=edsair&AN=edsair.doi.dedup.....033676f7025f660e9a2ff6f87a291c29&authtype=sso&custid=ns315887.