Order Article Reprints

Gómez LJ, Gómez NA, Zapata JE, López-García G, Cilla A, Alegría A. Optimization of the Red Tilapia (Oreochromis spp.) Viscera Hydrolysis for Obtaining Iron-Binding Peptides and Evaluation of In Vitro Iron Bioavailability. Foods. 2020; 9(7):883. https://doi.org/10.3390/foods9070883

Gómez, Leidy J., Nathalia A. Gómez, José E. Zapata, Gabriel López-García, Antonio Cilla, and Amparo Alegría. 2020. "Optimization of the Red Tilapia (Oreochromis spp.) Viscera Hydrolysis for Obtaining Iron-Binding Peptides and Evaluation of In Vitro Iron Bioavailability" Foods 9, no. 7: 883. https://doi.org/10.3390/foods9070883

Gómez, L. J., Gómez, N. A., Zapata, J. E., López-García, G., Cilla, A., & Alegría, A. (2020). Optimization of the Red Tilapia (Oreochromis spp.) Viscera Hydrolysis for Obtaining Iron-Binding Peptides and Evaluation of In Vitro Iron Bioavailability. Foods, 9(7), 883. https://doi.org/10.3390/foods9070883