APA (7th ed.) Citation

Buffière, C., Hiolle, M., Peyron, M., Richard, R., Meunier, N., Batisse, C., . . . Savary-Auzeloux, I. (2021). Food matrix structure (from Biscuit to Custard) has an impact on folate bioavailability in healthy volunteers. European journal of nutrition, 60(1), 411-423. https://doi.org/10.1007/s00394-020-02258-5

Chicago Style (17th ed.) Citation

Buffière, Caroline, et al. "Food Matrix Structure (from Biscuit to Custard) Has an Impact on Folate Bioavailability in Healthy Volunteers." European Journal of Nutrition 60, no. 1 (2021): 411-423. https://doi.org/10.1007/s00394-020-02258-5.

MLA (9th ed.) Citation

Buffière, Caroline, et al. "Food Matrix Structure (from Biscuit to Custard) Has an Impact on Folate Bioavailability in Healthy Volunteers." European Journal of Nutrition, vol. 60, no. 1, 2021, pp. 411-423, https://doi.org/10.1007/s00394-020-02258-5.