Cite
The effect of proteins from animal source foods on heme iron bioavailability in humans
MLA
Miguel Arredondo, et al. “The Effect of Proteins from Animal Source Foods on Heme Iron Bioavailability in Humans.” Food Chemistry, vol. 196, Apr. 2016, pp. 733–38. EBSCOhost, https://doi.org/10.1016/j.foodchem.2015.10.012.
APA
Miguel Arredondo, Alex Brito, Sebastián Flores, Fernando Pizarro, Carolina Valenzuela, Valerie Weinborn, & Manuel Olivares. (2016). The effect of proteins from animal source foods on heme iron bioavailability in humans. Food Chemistry, 196, 733–738. https://doi.org/10.1016/j.foodchem.2015.10.012
Chicago
Miguel Arredondo, Alex Brito, Sebastián Flores, Fernando Pizarro, Carolina Valenzuela, Valerie Weinborn, and Manuel Olivares. 2016. “The Effect of Proteins from Animal Source Foods on Heme Iron Bioavailability in Humans.” Food Chemistry 196 (April): 733–38. doi:10.1016/j.foodchem.2015.10.012.