Hummel, M.; Talsma, E.F.; Taleon, V.; Londoño, L.; Brychkova, G.; Gallego, S.; Raatz, B.; Spillane, C.
Iron, Zinc and Phytic Acid Retention of Biofortified, Low Phytic Acid, and Conventional Bean Varieties When Preparing Common Household Recipes. Nutrients 2020, 12, 658.
https://doi.org/10.3390/nu12030658
AMA Style
Hummel M, Talsma EF, Taleon V, Londoño L, Brychkova G, Gallego S, Raatz B, Spillane C.
Iron, Zinc and Phytic Acid Retention of Biofortified, Low Phytic Acid, and Conventional Bean Varieties When Preparing Common Household Recipes. Nutrients. 2020; 12(3):658.
https://doi.org/10.3390/nu12030658
Chicago/Turabian Style
Hummel, Marijke, Elise F. Talsma, Victor Taleon, Luis Londoño, Galina Brychkova, Sonia Gallego, Bodo Raatz, and Charles Spillane.
2020. "Iron, Zinc and Phytic Acid Retention of Biofortified, Low Phytic Acid, and Conventional Bean Varieties When Preparing Common Household Recipes" Nutrients 12, no. 3: 658.
https://doi.org/10.3390/nu12030658
APA Style
Hummel, M., Talsma, E. F., Taleon, V., Londoño, L., Brychkova, G., Gallego, S., Raatz, B., & Spillane, C.
(2020). Iron, Zinc and Phytic Acid Retention of Biofortified, Low Phytic Acid, and Conventional Bean Varieties When Preparing Common Household Recipes. Nutrients, 12(3), 658.
https://doi.org/10.3390/nu12030658