Cite
HARVARD Citation
Degerud, E. et al. (2015). Bioavailability of iron, vitamin A, zinc, and folic acid when added to condiments and seasonings. Annals of the New York Academy of Sciences. 1357 (1), pp. 29-42. [Online].
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Degerud, E. et al. (2015). Bioavailability of iron, vitamin A, zinc, and folic acid when added to condiments and seasonings. Annals of the New York Academy of Sciences. 1357 (1), pp. 29-42. [Online].