Consumption of fortified wheat flour and associations with anemia and low serum ferritin in Colombia
- DOI
- 10.17533/udea.penh.v21n2a03
- Published
- 2019-11-14
- Container
- Perspectivas en Nutrición Humana
- Publisher
- Universidad de Antioquia
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.17533/udea.penh.v21n2a03,
title = {Consumption of fortified wheat flour and associations with anemia and low serum ferritin in Colombia},
author = {Amy Fothergill and Zulma Y. Fonesca Centeno and Paul Rene Ocampo Téllez and Helena Pachón},
year = {2019},
journal = {Perspectivas en Nutrición Humana},
doi = {10.17533/udea.penh.v21n2a03},
url = {https://doi.org/10.17533/udea.penh.v21n2a03}
}RIS
TY - JOUR TI - Consumption of fortified wheat flour and associations with anemia and low serum ferritin in Colombia AU - Amy Fothergill AU - Zulma Y. Fonesca Centeno AU - Paul Rene Ocampo Téllez AU - Helena Pachón PY - 2019 JO - Perspectivas en Nutrición Humana DO - 10.17533/udea.penh.v21n2a03 UR - https://doi.org/10.17533/udea.penh.v21n2a03 ER -
APA
Fothergill, A., Centeno, Z. Y. F., Téllez, P. R. O., & Pachón, H. (2019). Consumption of fortified wheat flour and associations with anemia and low serum ferritin in Colombia. Perspectivas en Nutrición Humana. https://doi.org/10.17533/udea.penh.v21n2a03
Source records
- crossref · retrieved 2026-09-27T00:36:40.244Z