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Traditional fermentation of tef injera: Impact on in vitro iron and zinc dialysability

Habtu Shumoy Abraha UGent, Sara Lauwens UGent, Molly Gabaza UGent, Julie Vandevelde, Frank Vanhaecke UGent and Katleen Raes UGent (2017) Food Research International. 102. p.93-100
Please use this url to cite or link to this publication:
author
organization
year
type
journalArticle
publication status
published
journal title
Food Research International
volume
102
pages
93 - 100
publisher
Elsevier BV
ISSN
0963-9969
DOI
10.1016/j.foodres.2017.09.092
UGent publication?
yes
classification
U
copyright statement
I don't know the status of the copyright for this publication
id
8536643
handle
http://hdl.handle.net/1854/LU-8536643
date created
2017-11-08 22:02:49
date last changed
2017-11-08 22:02:49
@article{8536643,
  author       = {Abraha, Habtu Shumoy and Lauwens, Sara and Gabaza, Molly and Vandevelde, Julie and Vanhaecke, Frank and Raes, Katleen},
  issn         = {0963-9969},
  journal      = {Food Research International},
  pages        = {93--100},
  publisher    = {Elsevier BV},
  title        = {Traditional fermentation of tef injera: Impact on  in vitro  iron and zinc dialysability},
  url          = {http://dx.doi.org/10.1016/j.foodres.2017.09.092},
  volume       = {102},
  year         = {2017},
}

Chicago
Abraha, Habtu Shumoy, Sara Lauwens, Molly Gabaza, Julie Vandevelde, Frank Vanhaecke, and Katleen Raes. 2017. “Traditional Fermentation of Tef Injera: Impact on  in Vitro Iron and Zinc Dialysability.” Food Research International 102: 93–100.
APA
Abraha, H. S., Lauwens, S., Gabaza, M., Vandevelde, J., Vanhaecke, F., & Raes, K. (2017). Traditional fermentation of tef injera: Impact on  in vitro iron and zinc dialysability. Food Research International, 102, 93–100.
Vancouver
1.
Abraha HS, Lauwens S, Gabaza M, Vandevelde J, Vanhaecke F, Raes K. Traditional fermentation of tef injera: Impact on  in vitro iron and zinc dialysability. Food Research International. Elsevier BV; 2017;102:93–100.
MLA
Abraha, Habtu Shumoy, Sara Lauwens, Molly Gabaza, et al. “Traditional Fermentation of Tef Injera: Impact on  in Vitro Iron and Zinc Dialysability.” Food Research International 102 (2017): 93–100. Print.