Iron (II) chelation activity of extracts of borage and evening primrose meals

Mahinda Wettasinghe, Fereidoon Shahidi

Open source

DOI: 10.1016/s0963-9969(01)00120-x
Published: 2002-01
Container: Food Research International
Publisher: Elsevier BV
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1016/s0963-9969-01-00120-x,
  title = {Iron (II) chelation activity of extracts of borage and evening primrose meals},
  author = {Mahinda Wettasinghe and Fereidoon Shahidi},
  year = {2002},
  journal = {Food Research International},
  doi = {10.1016/s0963-9969(01)00120-x},
  url = {https://doi.org/10.1016/s0963-9969(01)00120-x}
}

RIS

TY  - JOUR
TI  - Iron (II) chelation activity of extracts of borage and evening primrose meals
AU  - Mahinda Wettasinghe
AU  - Fereidoon Shahidi
PY  - 2002
JO  - Food Research International
DO  - 10.1016/s0963-9969(01)00120-x
UR  - https://doi.org/10.1016/s0963-9969(01)00120-x
ER  -

APA

Wettasinghe, M., & Shahidi, F. (2002). Iron (II) chelation activity of extracts of borage and evening primrose meals. Food Research International. https://doi.org/10.1016/s0963-9969(01)00120-x

Source records

crossref · retrieved 2026-09-27T07:19:28.129Z