Cite

Influence of garlic or its main active component diallyl disulfide on iron bioavailability and toxicity

MLA

Mohamed Hédi Hamdaoui, et al. “Influence of Garlic or Its Main Active Component Diallyl Disulfide on Iron Bioavailability and Toxicity.” Nutrition Research, vol. 30, Feb. 2010, pp. 85–95. EBSCOhost, https://doi.org/10.1016/j.nutres.2010.01.004.



APA

Mohamed Hédi Hamdaoui, Michèle El May, Imen Hammami, Nathalie Pilard, Afef Nahdi, Carole Brasse-Lagnel, & Carole Beaumont. (2010). Influence of garlic or its main active component diallyl disulfide on iron bioavailability and toxicity. Nutrition Research, 30, 85–95. https://doi.org/10.1016/j.nutres.2010.01.004



Chicago

Mohamed Hédi Hamdaoui, Michèle El May, Imen Hammami, Nathalie Pilard, Afef Nahdi, Carole Brasse-Lagnel, and Carole Beaumont. 2010. “Influence of Garlic or Its Main Active Component Diallyl Disulfide on Iron Bioavailability and Toxicity.” Nutrition Research 30 (February): 85–95. doi:10.1016/j.nutres.2010.01.004.