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APA Citation
Mattar, G., Haddarah, A., Haddad, J., Pujola, M., & Sepulcre, F. (2022). new approaches, bioavailability and the use of chelates as a promising method for food fortification. Food chemistry, 373, . http://access.bl.uk/ark:/81055/vdc_100146352376.0x000045