Gómez, L.J.; Gómez, N.A.; Zapata, J.E.; López-GarcÃa, G.; Cilla, A.; AlegrÃa, A.
Optimization of the Red Tilapia (Oreochromis spp.) Viscera Hydrolysis for Obtaining Iron-Binding Peptides and Evaluation of In Vitro Iron Bioavailability. Foods 2020, 9, 883.
https://doi.org/10.3390/foods9070883
AMA Style
Gómez LJ, Gómez NA, Zapata JE, López-GarcÃa G, Cilla A, AlegrÃa A.
Optimization of the Red Tilapia (Oreochromis spp.) Viscera Hydrolysis for Obtaining Iron-Binding Peptides and Evaluation of In Vitro Iron Bioavailability. Foods. 2020; 9(7):883.
https://doi.org/10.3390/foods9070883
Chicago/Turabian Style
Gómez, Leidy J., Nathalia A. Gómez, José E. Zapata, Gabriel López-GarcÃa, Antonio Cilla, and Amparo AlegrÃa.
2020. "Optimization of the Red Tilapia (Oreochromis spp.) Viscera Hydrolysis for Obtaining Iron-Binding Peptides and Evaluation of In Vitro Iron Bioavailability" Foods 9, no. 7: 883.
https://doi.org/10.3390/foods9070883
APA Style
Gómez, L. J., Gómez, N. A., Zapata, J. E., López-GarcÃa, G., Cilla, A., & AlegrÃa, A.
(2020). Optimization of the Red Tilapia (Oreochromis spp.) Viscera Hydrolysis for Obtaining Iron-Binding Peptides and Evaluation of In Vitro Iron Bioavailability. Foods, 9(7), 883.
https://doi.org/10.3390/foods9070883
