APA (7th ed.) Citation

RF, H., MB, R., J, B., & JD, C. (2002). Phytate degradation determines the effect of industrial processing and home cooking on iron absorption from cereal-based foods. British Journal of Nutrition, 88(2), 117. https://doi.org/10.1079/bjnbjn2002594

Chicago Style (17th ed.) Citation

RF, Hurrell, Reddy MB, Burri J, and Cook JD. "Phytate Degradation Determines the Effect of Industrial Processing and Home Cooking on Iron Absorption from Cereal-based Foods." British Journal of Nutrition 88, no. 2 (2002): 117. https://doi.org/10.1079/bjnbjn2002594.

MLA (9th ed.) Citation

RF, Hurrell, et al. "Phytate Degradation Determines the Effect of Industrial Processing and Home Cooking on Iron Absorption from Cereal-based Foods." British Journal of Nutrition, vol. 88, no. 2, 2002, p. 117, https://doi.org/10.1079/bjnbjn2002594.