Polyphenols and phytic acid contribute to the low iron bioavailability from common beans in young women

MLA

Petry, Nicolai, et al. “Polyphenols and Phytic Acid Contribute to the Low Iron Bioavailability from Common Beans in Young Women.” The Journal of Nutrition, vol. 140, no. 11, Nov. 2010, p. 1977. 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=edsggo&AN=edsgcl.241277521&authtype=sso&custid=ns315887.

APA

Petry, N., Egli, I., Zeder, C., Walczyk, T., & Hurrell, R. (2010). Polyphenols and phytic acid contribute to the low iron bioavailability from common beans in young women. The Journal of Nutrition, 140(11), 1977.

Chicago

Petry, Nicolai, Ines Egli, Christophe Zeder, Thomas Walczyk, and Richard Hurrell. 2010. “Polyphenols and Phytic Acid Contribute to the Low Iron Bioavailability from Common Beans in Young Women.” The Journal of Nutrition 140 (11): 1977. 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=edsggo&AN=edsgcl.241277521&authtype=sso&custid=ns315887.