APA (7th ed.) Citation

A, H., & P, S. (2025). Boosting nutritional value: The role of iron fortification in meat and meat products. Biometals : an international journal on the role of metal ions in biology, biochemistry, and medicine, 38(2), 337. https://doi.org/10.1007/s10534-024-00659-1

Chicago Style (17th ed.) Citation

A, Hamad, and Singh P. "Boosting Nutritional Value: The Role of Iron Fortification in Meat and Meat Products." Biometals : An International Journal on the Role of Metal Ions in Biology, Biochemistry, and Medicine 38, no. 2 (2025): 337. https://doi.org/10.1007/s10534-024-00659-1.

MLA (9th ed.) Citation

A, Hamad, and Singh P. "Boosting Nutritional Value: The Role of Iron Fortification in Meat and Meat Products." Biometals : An International Journal on the Role of Metal Ions in Biology, Biochemistry, and Medicine, vol. 38, no. 2, 2025, p. 337, https://doi.org/10.1007/s10534-024-00659-1.